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DEPARTMENT OF AGRICULTURE. 

CHEMICAL DIVISION. 
BULLETIN No. I. 

AN" INVESTIGATION 



THE COMPOSITION 



AMERICAN WHEAT AND CORN. 



CLIFFORD RICHARDSON, 

ASSISTANT CHEMIST. 



WASHINGTON: 

GOVERNMENT PRINTING OFFICE, 
1883. 






/ 
DEPARTMENT OF AGRICULTURE. 

CHEMICAL DIVISION. 

BULLETIN No. I. 



A.N INVESTIGATION 

751 



THE COMPOSITION 



AMERICAN WHEAT AND CORN 



CLIFFORD RICHARDSON, 

ASSISTANT CHEMIST 



WASHINGTON: 

GOVERNMENT PRINTING OFFICE. 

1883. 
3538 W C 1 



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COMPOSITION OF AMERICAN WHEAT AND CORN. 



VARIATIONS IN THE COMPOSITION OF WHEAT AND CORN AS IN- 
FLUENCED BY ENVIRONMENT. 

The investigation of the wheats and corn of onr country, winch has 
been carried on in the laboratory of the Department under my direc- 
tion for the past two years, is so far completed that the following report 
upon the results obtained will be of interest. 

THE COMPOSITION OF AMERICAN WHEAT. 

The wheat grain will be considered first, having absorbed much the 
largest amount of attention. The specimens which were analyzed are 
described as follows: 

Wheat distributed by the Department in 1878. 

Winter Varieties : 

1. Mold's Winter. Grown in England. 

2. Mold's Red. Grown in England. 

3. Yellow Missouri. Grown in Missouri. 

4. Swamp. Grown in Ohio. 

">. Victor. Grown in Ontario, Canada. 

0. Silver Chaff. Grown in Ontario, Canada. 

7. Fnizy. Grown in Oregon. 

8. Brazilian. Grown in Oregon. 
0. Polish. Grown in Maryland. 

10. White. Grown in Oregon. 

Spring Wheats: 

11. Improved Life. Grown in Ontario, Canada. 

12. Champlain. Grown in New York. 

13. Defiance. Grown in Xew York. 

14. Chili Club. Grown in Oregon. 

15. Noah Island. Grown in Oregon. 

Wheats grown in Colorado by Prof. A. E. Blount in 1881. 

719. Blounfs Hybrid, Xo. 10. Across of the Xew York Diehl on Vir- 
ginia Golden Straw. 

720. Blount's Hybrid, Xo. 15. A cross of the Sonora on the Lost 
Nation. 

3 



4 AMERICAN W HEAT A ND CORN. 

721. Blount's Hybrid, No. 16. A cross of the Improved Fife on the 
Uussian. 

722. Blount's Hybrid, No. 36. A cross of the Odessa on the Sonora. 

723. Blount's Hybrid, No 17. A cross of the Australian Club on the 
Improved Fife. 

724. Blount's Hybrid, No. 19. A cross of the Improved Fife on the 
Oregon Club. 

725. Blount's Hybrid, No. 20. A cross of the Oregon Club on the 
Sonora. 

726. Seed from New South Wales. 

727. Black Bearded Centennial. "From seed originally from New 
South Wales. Probably the heaviest wheat known, 74 pounds per 
struck bushel. It is an enormous feeder and an enormous yielder, 
2 ounces producing, in 1880, 25 pounds 6 ounces." 

728. Eldorado. "An improvement on the old Egyptian wheat, other- 
wise called Pharaoh's wheat, Seven-Bearded wheat, Mummy wheat, &c. 
In Larimer County, Colorado, it produces 90 bushels per acre." 

729. White Mexican or White Siberian. "It originally came from Si- 
beria. It has held its own more tenaciously than any of the standards. 
It is liable to rust on damp soils and has a weak straw. It has im- 
proved on Colorado soil in ten years of growth." 

730. JudMn. "A Pennsylvania wheat, and one of the best winter 
varieties." Professor Blount turned it into a spring wheat in 1878, 
■and it has since proved to be one of the best. 

731. Australian Club. "One of the most prolific and successful va- 
rieties for the farmer. It produced 416 from 1 in 1880. The straw, color, 
and grain can hardly be excelled. It is no kin to the hard and soft 
Australian wheats. It is hard and has a large amber kernel." 

732. White Fountain. " From Montana, and grown in Colorado but 
one year. It yields 404 from 1, has a stiff, strong, straw, does not rust, 
and ripens early. It gave 101 pounds from 4 ounces, of smooth, white 
wheat of great value." 

733. Perfection. "From Palestine, in 1880, under a variety of names. 
A half ounce gave 6 pounds of grain and 7 of straw, the latter coarse, 
strong, and stiff; the grain large, white, and uniform in color." 

734. Russian. " From Moscow in 1880. One of the best red wheats. 
Its failing is, shelling too easily when cut too ripe. The first year it 
produced 76 from 1, the second, 172 from 1, the third year, 448 from 1." 

735. Bio Grande. "It shells badly." 

736. Touselle. " From France. It is the finest looking of all the 
bearded French wheats. It improves rapidly by selection and cultiva- 
tion." 

737. German Fife. "From Saxony. Grown in Colorado but one year. 
One of the best wheats grown anywhere; a bearded red variety. One 
ounce produced 7 pounds of grain and 8 of straw, 112-fold." 

738. Oregon Club. "This variety has deteriorated by bad selection. 



AMERICAN WHEAT AND CORN. 5 

It is prolific, nevertheless, producing, in 1881, 480 from 1. The seed 
from Oregon." 

739. Sonora. "Produced the first year 5(3 from 1,110 from 1 the 
second year, and 448 from 1 the third year. It came from Mexico below 
the Gulf of California.'' 

740. Improved Fife. "It has exhibited no failing iu three years, 
producing, first, 56 from 1, second, 126 from 1, and the third year, 416 
from 1." 

741. Lost Nation. "Seed from Chester County, Pennsylvania, three 
years before. It produced 352 from 1 in the third year, having given 
96 pounds in the second, and 76 from 1 in the first year." 

742. Pringle's Hybrid, No. 4. 

743. Pringle's Hybrid, No. 6. '-These varieties are from Vermont, and 
are not profitable, as they shell badly." 

747. Clawson. "This winter variety refuses almost entirely to be 
transformed into a spring wheat. In Colorado it has produced the first 
year 68, the second .130, and the third year 544 from 1." 

74."). Hedge Roic White Chaff. " From an unknown source. Too 
chaffy." 

746. Hedge Row Red Chaff. " Like the preceding." 

747. White Chaff. "A bearded variety yielding 400 from 1." 

748. Triticum. " From Samara, on the Volga River." 

749. Durum. 

750. Doty. "These wheats came from Saratov, Russia, in 1880." 

751. Meekins. "From St. Petersburg." 

Seed distributed by the Department in 1882. 

752. Russian Spring Red. Imported. 

753. French Imperial Spring. Imported. 

From Michigan Agricultural College, Lansing, Mich. 

754. Shumaker. Crop of 1881. Raised four years consecutively on 
the college farm. Yield, 15 bushels per acre. 

755. Clawson. Crop of 1881. Sixth year on college farm. Yield, 20 
bushels. The soil at the college farm is a sandy loam, and the season, 
considered a poor one for wheat in that locality. 

From Missouri Agricultural College, Columbia, Mo. 

756. Fultz. Crop of 1S79. " Grown in Missouri more than any 
other." 

757. Shumaker. Crop of 1S79. "Much esteemed." 

758. Zimmerman. Crop of 1879. " Much esteemed." 

759. Claicson. Crop of 1S79. "Yields best of any sure wheat, but 
not liked by millers." 



6" AMERICAN WHEAT AND CORN 

760. Russian, No. 2. Crop of 1879. " Is a new wheat with us, but 
promises well." 

761. Smooth Mediterranean. Crop of 1879. " Highly esteemed." 

762. ^Silver Chaff. Crop of 1879. "Most productive. Apt to rust." 
In addition to the above comments, Dr. Swallow says that he has 

sent these varieties -as typical of those doing best in Missouri, and has 
selected the 1879 crop as being above the average. 

From F. H. Hosford, Charlotte, Yt. 

763. A crossed wheat. Labeled ° '78. 

From D. Stecli, Pennsylvania. 

764. Hybrid Winter. Originated by Daniel Steck, Hughesville, Ly- 
coming County, Pennsylvania. 

From J. F. Jones, Georgia. 

765. Purple Straic. Hogansville, Ga. 

From J. 0. McGehee, Virginia. 

766. Hybrid Winter. Originated by J. O. McGehee, Bellefont, Notto- 
way County, Va. 

From D. 0. Landreth & Son, Philadelphia. 

767. Landreth. Originated by H. S. Bonnell, Seneca County, New 
York. 

From James Tioamley, Dakota. 

76S. Castle Fife. Seed imported and raised by James Twamley. 
Grand Forks, Dak. 

From J. F. Jones, Georgia. 

769. Italian White. Hogansville, Ga. 
. 770. Spring wheat. Hogansville, Ga. 

From G. Belshaiv, Oregon. 

772. Hudson Bay Winter. Crop of 1881. George Belshaw, Eugene 
City, Lane County, Oregon. 

773. Violet Chaff Winter. 
771. Bed Chaff Spring. 

Seed distributed by the Department in 1S82. 

775. Tennessee Amber. Grown by J. W. Sparks, Murfreesborough, 
Tenu. Crop of 1881. 

776. Osterey Winter. Imported from Osterey, Russia, in 1876, and 



AMERICAN WHEAT AND CORN. 7 

since theu has been grown upon the college farm at Columbia. It is a 
beardless white wheat. Crop of 1SS2. Sixty -five pounds per bushel. 
It is said by millers to have good milling qualities. 

778. Swamp. Grown by J.W. Sparks, Murfreesborough, Tenn. It 
is the product of Ohio Swamp, grown for several years in Tennessee. 

779. White Mediterranean. Imported. Weighs sixty-five pounds to 
the bushel. 

From Pickering Dodge, Virginia. 

780. Bed Winter, Grown at Shenandoah Alum Springs, Va., on new 
ground ; no fertilizers. Sown broadcast after moistening and rolling in 
plaster. Yield, 7 bushels per acre. Crop of 1S82. 

781. Bed Winter. The same wheat as 780, grown after corn. Drilled 
in with lime and manure. Crop of 1S82. / 

Bed Winter. Grown at Mount Jackson, Va., on limestone land. Crop 
of 1882. 

From Judge J. M. Robinson, Maryland, 

783. Fultz. Crop of 1SS2 used as seed for 1SS3. The crops for 1883 
were collected later, and are numbered 1821 and 1822. 

Seed distributed by the Department in 1882. 

784. Red Mediterranean. Imported seed. 

Seed distributed by the Department in 1881, and crops grown by Professor 
Blount, Fort Collins, Colorado, in 1882. 

785. McGehee'sBed. Crop of 1S81. Originated by J. McGehee, Belle- 
fontaine, Ya. 

7S6. Crop from 785. By Professor Blount,of Colorado. 

787. Finlay. Department distribution. 

788. Finlay. Professor Blount's crop from 787. 

789. Champion Amber. A hybrid variety, originated Jby J. M. Hughes. 
York, Pa. Crop of 18S1 . 

790. Champion Amber. Crop of Professor Blount, from 789 in 1SS2. 

791. Bill Dallas. A wheat originated in Georgia. Crop of 1881. 

792. Bill Dallas. Professor Blount's crop, 1882, from 790. 

793. Bennett. Department distribution, 1881. 

794. Bennett, Professor Blount's crop, 1882. 

795. Lemon, A hybrid of the Champion Amber and Hughes' Prolific, 
yielding 35 bushels to the acre. Originated by J. M. Hughes, York, 
Pa. Crop of 1881. 

79G. Lemon. Professor Blount's crop of 1882, from 795. 

797. Gold Medal. Department distribution of crop of 1881. 

798. Cold Medal. Professor Blount's crop of 1882 from seed of 1881 
distributed by the Department. 

799. German Amber. Department seed of 1881. 



8 AMERICAN WHEAT AND CORN. 

800. German Amber. Professor Blount's crop in Colorado in 1882. 

801. Rice. A variety grown by Milton E. Rice, Frederick, Md. 

802. Bice. Crop grown by Professor Blount in 18S2 from seed of 
Milton Rice.' 

S03. Washington Glass. Seed distributed in 1881 by the Department. 

804. Washington Glass. Crop of 1882, raised by Professor Blount in 
Colorado. 

805. Swamp. The variety described under 778. Another lot dis- 
tributed by the Department in 1881. 

806. Swamp. Crop of 1S82, grown by Professor Blount from seed dis- 
tributed by the Department in 1881. 

807. Wysor. A variety raised by Hugh C. Wysor, Newbern, Pulaski 
County, Virginia. Crop of 1881, distributed by the Department. 

808. Wysor. Crop raised by Professor Blount in Colorado, in 1882,. 
from previous seed. 

Seed distributed by the Department in 18S2. 

809. Rice. Another portion of that described as 801. 

Seed from J. R. Baker, Johnstown, Bale. 

810. Scotch Fife. Yield, 27£ bushels per acre. 

From North Carolina State Fair, 1882. 

811. Rivet. Grown by J. Reich, Winston, N. C. 

812. Kivet. Grown by Glenn & Franklin, Winston, If. C. 

813. Rust Froof. Grown by S. A. Osborn, Winston, If. C. 

814. Rust Proof. Grown by George Mitchell, Winston, If. C. 

815. Earnhardt. Grown by J. P. Crews, Winston, K C. 

816. Golden Premium. Grown by D. Endsley, Winston, If. C. 

817. Winter Green. Grown by George Mitchell, Winston, N. C 

818. Baltimore. Grown by M. M. Stewart, Salem, If. C. 

819. Baltimore. Grown by Wm. Myers, Salem, If. C. 

820. White. Grown by J. E. Mickey, Salem, If. C. 

821. White. Grown by Albert Ebert, Salem, If. O. 

822. Davis. Grown by J. L. Pratt, Mount Tabor, If. C. 

823. Davis. Grown by J. A. Petree, Mount Tabor, If. C. 

824. Purple Straw. Growu by J. A. Petree, Mount Tabor, If. C. 

825. Purple Straw. Grown by J. J. Marshall, Lewisville, If. C. 

826. Rust Proof. Grown by A. E. Conrad, Lewisville, If. O. 

827. Hicks Prolific. Grown by A. E. Conrad, Lewisville, If. C. 

828. Baltimore. Grown by R. L. Cox, Ledge Garden, If. C. 

829. Kivet. Grown by R. L. Cox, Ledge Garden, If. C. 

830. Da-vis. Grown by E. If. Spear, Bethania, If. C. 

831. Kivet. Grown by Jacob Glenn (colored), Winston, If. C. 



AMERICAN WHEAT AND CORN. 9 

From Pasey & Shclmire, Avondale, Pa. 

832. Mountain White. " Forty-four bushels per acre." Crop of 1882. 

833. Mediterranean. "Sixty-one pounds per bushel." 
s:!4. Fultz. "Sixty-two pounds per bushel." 

833. .Swamp. "Sixty-four pounds per bushel." 

From Louis Floolc, Dallas Co., Texas. 

1010. Xicaraguan Wheat. Yield, 40 bushels per acre. Valued at 
only 75 ceuts per bushel ou account of its poor milling qualities, being 
flinty hard. 

From V. M. Metcalf, Hoplcinsville, Ky. 

1280. Fultz. Crop of 1S79. 

From Eastern Experimental Farm, West Grove, Chester County, Penn- 
sylvania. 

1281. Swamp. Crop of 1879. 

1282. Hedge's Prolific. Crop of 1879. 

1283. Click. Crop of 1879. 

1284. Champion Amber. Crop of 1879. 

128.-). Mediterranean White Chaff. Crop of 1S79. 

1280. Sandimika. Crop of 1879. 

12S7. Fultz. Crop of 1879. 

1288. Gold Dust. Crop of 1879. 

1280. Eureka. Crop of 1879. 

1290. Washington White. Crop of 1879. 

1291. Ctawson. Crop of 1S79. 

1292. Gold Medal. Crop of 1879. 

From Michigan Agricultural College. Lansing, Mich. 

120.:. Silver Chaff. Crop of 1870. 

1294. Louisiana White. Crop of 1879. 

1295. Jersey Bed. Crop of 1879. 
1200. Power's White. Crop of 1S79. 
1207. Dot. Crop of 1870. 

1298. Michigan Wick. Crop of 1879. 

1299. Schaeffer. Crop of 1879. 

1340. Lancaster Red. Crop of 1879. 

1341. Velvet Chaff. Crop of 1S79. 

1342. Shumaker. Crop of 1879. • 

1343. Armstrong. Crop of 1879. 

1344. Muskingum. Crop of 1879. 

1345. Mediterranean. Crop of 1S79. 
134G. Red Russian. Crop of 1879. 
1317. Dichl. Crop of 1879. 



10 



AMERICAN WHEAT AND CORN. 



1348. Clawson. Crop of 1879. 

1349. Jennings' White Winter, Crop of 1879. 

1350. Buckeye. Crop of 1879. 

1351. Trump. Crop of 1879. 

Seed distributed by the Department in 1879. 

1352. Fultz. Grown in Pennsylvania in 1S79. 

1353. Centennial Black Bearded or New South Wales. Grown in Bal 
tirnore County, Md. Crop of 1879. 






Grown in Greene County, Pennsylvania. Crop of 
Grown in Prince George County, Maryland. 



1354. Clawson. 
1879. 

1355. Midge Proof. 
Crop of 1879. 

1356. White Australian. Grown in North Carolina. Crop of 1879. 

1358. Silver Chaff. Grown in Province of Ontario. Crop of 1879. 

1359. Midge Proof. Grown in Province of Ontario. Crop of 1879. 

1360. Arnold Victor. Grown in Province of Ontario. Crop of 1879. 

1361. Harrison. Grown in Cumberland County, Virginia. Crop of 
1879. 

^From the exhibit of the Saint Paul, Minneapolis and Manitoba Railroad, 
at the Department of Agriculture. 

1900. Egyptian. Probably crop of 1881. 

1901. Scotch Fife. Probably crop 1881. 

1902. Bed Fern. Probably crop of 1881. 

1903. Fife. Probably crop of 1881. 

1904. Old Letters. Probably crop of 1881. 

1905. Red Fern. Probably crop of 1881. 

1906. Fife. Probably crop of 1881. 

1907. Golden Drop. Probably crop of 1881. 

1908. White Fife. Probably crop of 1881. 

.From the exhibit of the Louisville and Nashville Railroad, at the Depart- 
ment of Agriculture. 

1909. Amber. Grown in Henry County, Tennessee. 

1910. Fultz. Grown in Henderson County, Kentucky. 

1911. Red. Grown by J. W. Harris, Henry County, Tennessee. 

1912. Bearded. Grown in Carroll County, Tennessee. 
Odessa. Grown by C. J. Kaufman, Russellville, Ky. 
Fultz. Grown by W. C. Warfield, Montgomery County, Ten- 



1913. 

1914. 
nessee. 

1915. 
nessee. 

1916. 

1917. 



Fultz. Grown by J. B. Killebrew, Montgomery County, Ten- 



German Amber. Grown in Hopkiusville, Ky. 
White. Grown by Wilson & Co., Lebanon, Ky. 

1918. California Gold Chaff. Prom Nashville, Tenn. 

1919. Fultz. Grown by J. J. Hill & Son, Bowling Green, Ky. 



AMERICAN WHEAT AND CORN. 11 

From the exhibit of the Texas Pacific Railroad) at the Department of Agri- 
culture. 

1920. Red. Grown in Comae Comity, Texas. 

1921. Red. Crown in Beaver County. Texas. 
1921'. Red. Grown in Traverse County, Texas. 
192.'?. Red. Grown in Beaver County, Texas. 

1924. Amber. Grown in Williamson County, Texas. 

1925. White. Grown in El Paso County, Texas. 

1926. Amber. Grown in Williamson County, Texas. , 

1927. Amber. Grown in Kaufman County, Texas. 

1928. lied. Grown in Tarrant County, Texas. 

1929. Amber. Grown in Traverse County, Texas. 

1930. Amber. Grown in Dallas County, Texas. 

1931. Nicaragua)!. Grown in Milan County, Texas. 

1932. White. Grown in El Paso County, Texas. 

1933. Red. Grown in Tarrant County, Texas. 

1934. Red. Grown in Traverse County, Texas. 

From the exhibit of the Atchison, Topeka and Santa Fe Railroad, at the 
Department of Agriculture. 

1935. White. Grown in Kansas. 
193G. Red. Grown in Kansas. 
1937. White. Grown in Kansas. 
193S. Red. Grown in Kansas. 

1939. Red. Grown in Kansas. 

1940. Red. Grown in Kansas. 

1941. Amber. Grown in Kansas. 

1942. White. Grown in Kansas. 

1943. Amber. Grown in Kansas. 

1944. Red. Grown in Kansas. 

From the Alabama Agricultural Mechanical College, at Auburn, Lee 
County. Alabama, through Prof. W. C. Widths. 

The following wheats were grown on a poor and sandy soil, with no 
fertilizers, whieh had been in cotton three years without manure. They 
were sown about the end of November, 1882, and harvested early in 
June, 18S3. They are named and described as follows : 

Seed obtained in Philadelphia. 

1S01. Lancaster Red. Yield 450 pounds per acre, 7i bushels. A 
bearded variety. 

1802. Smooth Mediterranean. Yield COO pounds, 10 bushels to the 
acre. 

1803. Tuscan Island. Yield 690 pounds, 11J bushels per acre. A 
bearded variety with long yellow heads ; rusting slightly. 



12 AMERICAN WHEAT AND CORN. 

1804. Rogers 7 Red. Yield, 210 pounds, or 3i bushels, per acre. Short 
head; rusted; very late, and mixed. 

1805. Dot. Yield, 620 pounds, or 10J bushels, per acre. Bearded; 
dark colored ; long' heads ; no rust. 

1S0G. Glaicson. Yield, 310 pounds, or 5 J bushels. Beardless; rusted. 

Seed from the Department. 

1S07. Rice. Yield, 520 pounds, or 8| bushels, per acre. Busted. 

1808. Bill Dallas. Yield, 455 pounds, 7ff bushels, per acre. Busted 
but slightly. Seed obtained in 1881 from the Department. 

1S09. Tennessee Amber. Yield, 320 pounds, or 5^ bushels, per acre. 
No rust ; long, bright heads. 

Seed from Philadelphia. 

1810. Emporium Scott. Yield, 285 pounds, or 4§ bushels, per acre. 
No value. Busted. 

1811. LoveWs Neiv White. Yield, 30 pounds, i bushel, per acre. No- 
value. Busted. 

1812. Washington Glass. Yield, 170 pounds, 2f bushels, per acre. 
Late, with rust. 

1813. Eureka White. Yield, 105 pounds, or 1§ bushels, per acre. Late, 
with rust. 

Seed long groton in Lee County. 

1814. Purple Straib. Yield, 30 pounds, £ bushel, per acre. Very 
early. No rust. Seed from Lowther, Lee County, Alabama. 

1815. Kilpatrick Rust Proof. Yield, 175 pounds, or 2ff bushels, per 
acre. Long, bright heads. No rust. 

Seed from W. jS'. Hughes, Athens. Ga. 

181C. Hughe's Rust Proof. Yield, 440 pounds, or 7J bushels, per acre. 
No rust. Long heads, and very bright. 

Seed from Department. 

1817. Red Mediterranean. Yield, 239£ pounds, or 4 bushels (nearly)' 
per acre. 

From Judge J. M. Robinson, Queen Anne County, Maryland. 

1821. Fultz. Grown in 1883, from seed analyzed as No. 783, on corn 
ground, with application of complete commercial fertilizers. 
1.822. Fultz. Same as previous number, but from fallow ground. 

Seed distributed by the Department in 1883. 

1827. Michigan Amber. Grown near Springfield, Ohio, from the va- 
riety originally grown in Michigan. 



AMERICAN WHEAT AND CORN 13 

1828. Red Mediterranean. Seed imported by the Department in the 
autumn of 1882. and partially distributed then. This sample is from 
another portion of the same lot, and is a duplicate of No. 784. 

1841. Black Sea. This is au imported Russian variety distributed in 
the autumn of 1883. 

1S42. McGheds White. A wheat originated and grown by J. O. Mc- 
<5hee, at Bellefont, Ya. Distribution in the autumn of 1883. 

From Christian Dale, Lemont, Centre County, Pennsylvania. 

1831. Burkholder. "A variety which yields from 30 to 35 bushels per 
acre. It is considered the best wheat in the neighborhood." 

1832. Pennsylvania Amber. " Yields as much as the Burkholder." 

1833. Fulte. " Yields from 25 to 30 bushels per acre." 
These wheats were grown on limestone soil. 

From Hugh L. Wysor, Newbern, Pulaski County, Virginia. 

1S44. Dallas. From seed distributed by Department in 1SS1. 

1845. Fultz-Clawson. Originated by Mr. Wysor. 

These wheats were grown on a very light sandy soil which had no 
fertilizers. Had been in clover for four years. It was sown broadcast 
and plowed in. The Dallas is badly winter-killed in Virginia, three- 
fourths of it being lost. The remainder yielded 15 bushels per acre, 
weighing G8 pounds per bushel. The Fultz-Clawson is particularly 
suited to the northwest and middle wheat country. 

CROPS FROM DEPARTMENT SEED, 1882-83. 

In June, 1S83, a circular letter was addressed to a large number of 
correspondents who had received wheat from the Department from the 
seed distributed during the previous autumn. They were requested to 
return samples of the crop which they had been able to raise, and to 
answer the following questions : 

1. Name. 

2. Town, County, and State in which the wheat was grown. 

3. Name of cereal. 

4. Character of soil. 

5. Fertilizers applied, and previous treatment of the soil. 

0. Method of cultivation. 

7. Yield per acre and weight per bushel. 

In reply the following specimens and answers were received : 

1S07, 1808, 1817. 

1. W. C. Stubbs. 

2. Auburn, Lee County, Alabama. 

3. 1807. Rice Wheat. 

1808. Bill Dallas. Distribution of 1881. 
1817. Red Jlediterranean. 



14 AMERICAN WHEAT AND CORN. 

4. Sandy, and very poor. 

5. No fertilizers. In cotton the past three years without manure. 

6. Sandy, broken with one-horse turn-plow, seed sown broadcast by 
hand, slightly plowed in with scooter, and harrowed. 

7. 1S07. Eice, 520 pounds grain = 8| bushels. 
1808. Bill Dallas, 320 pounds grain ±= 5£ bushels. 

1817. Eed Mediterranean, 239 pounds grain = 4 bushels (nearly). 

1818. Red Mediterranean. 

1. Thos. P. McOonnell. 

2. Fayette, Payette County, Alabama. 

3. Eed Mediterranean. 

4. " Eed clay with some sand." 

5. No fertilizers, continuous cropping. 

6. Sown broadcast and plowed in. 

7. Seven bushels per acre, medium quality. 

1S19. Red Mediterranean. 

1. C. B. Eichardson. 

2. Henderson, Bush County, Texas. 

3. Eed Mediterranean. 

4. Eeddish sandy. 

5. Had been cultivated in turnips previous autumn. Wheat sown 
13th January, cut down by hard freeze on the 22d January. The furrows 
had some cotton seed thrown in when the wheat was planted, and was 
cultivated by the sweep with two farrows only, once. It rusted, as all 
wheat I ever tried on my place has done, except the hard Nicaraguan, 

7. The yield might have been 3 bushels per acre if it had been 
gathered. 

1820. Red Mediterranean. 

1. J. J. Barclay. 

2. Lawrence County, Alabama. 

3. Eed Mediterranean. 

4. Clay loam. 

5. No fertilizers. In corn previous year. 

6. Wheat sown after breaking ground on 15th October, and har- 
rowed in. 

7. 14 bushels; 60 pounds per bushel. 

1823. Red Mediterranean. 

1. B. J. Eussell. 

2. Milford, Baker County, Georgia. 

3. Eed Mediterranean. 

4. Sandy, with clay subsoil. 

5. Thoroughly pulverized, harrowed, and 200 pounds compost of cot- 
ton seed and cow manure well rotted applied to the acre. Seed and 
compost harrowed in together. 



AMERICAN WHEAT AND CORN. 15- 

6. Sown broadcast and harrowed once in the spring. 

7. Twenty-five bushels per acre. 

1824. White Mediterranean. 

1. B. F. Jarrell. 

2. Rover, Bedford County, Pennsylvania. 

3. White Mediterranean. 

1S25. White Mediterranean. 

1. J. M. Strattou. 

•2. Benvanue, Clay County, Texas. 

3. White Mediterranean. 

4. Chocolate loam of Bed Biver Valley. 

5. No fertilizers. 

6. Eaised on millet stubble turned under, sown broadcast, and har~ 
rowed in. 

7. Twenty bushels- per acre. 

1826. Red Mediterranean. 

1. I. L. Goforth. 

2. Bear Creek, Parker County, Texas. 

3. Bed Mediterranean. 

1. " Gray lime, valley land." 

5. No fertilizers; last year in wheat. 

6. Mowed the land off in September; set fire to it and burnt clean in 
October; broke 3 inches deep ; harrowed and sowed by drill; oue bushel 
per acre, 

7. Twenty-three and twenty-sixtieths bushels per acre; 61 pounds 
per bushel. 

1829. White Mediterranean. 

1. Lewis B. Thornton. 

2. Tuscumbia, Colbert County, Alabama. 

3. White Mediterranean. 

1. High lands, rich and sandy. Fair sample of Tennessee Valley soiL 
5 and 6. No fertilizers, except natural growth plowed in. Soil broken 
and wheat harrowed in late. Heavy rains till harvest. 
7. Poor yield; 5 bushels per acre, which might weigh 60 pounds per 

bushel. 

1830. Osterey, 

1. John E. Dye. 

2. Philadelphia, Hancock County, Indiana. 

3. Osterey. 

4. Heavy clay. 

5. None. 

6. The ordinary cultivation for wheat, except that this was drilled in 
corn. 

7. About 10 bushels. 



16 AMERICAN WHEAT AND CORN. 

1S3L White Mediterranean. 

1. Irving Spence. 

2. Snow Hill, Worcester County, Maryland. 

3. White Mediterranean. 

4. Light, rather sandy loam, with red clay subsoil. 

5. 3STo fertilizers applied. The land had raised a crop of Indian corn 
in 1882. 

6. Wheat not received till November. Seeded last of that month. 
A succession of heavy rains followed ; but for this would have had a good 
yield. 

7. Seeded at the rate of one bushel to the acre, or three-fourths peck 
■on three-sixteenths acre. Harvested 2 bushels. Weight, 60 J- pounds per 
bushel. 

1835. Tennessee Amber. 

1836. Bice. 

1. E. H. Query. 

2. Shawnee Cape Girardeau County, Missouri. 

3. Tennessee Amber and Eice. 

4. Clay with humus, clovered. 

5. No fertilizers. Second crop of last year's clover turned under 
about 1st September. Harrowed once before seeding. 

6. No further cultivation. 

7. Twenty-two and one-half bushels per acre, 62 pounds per bushel 
for the Tennessee Amber. One pound of Eice yielded 32 pounds of 
grain. 

1837. Eice. 1882 crop. From seed of 1881. 

1838. Bice. 1883 crop. 

1. J. F. Brents. 

2. Albany, Clinton County, Kentucky. 

3. Eice. 

4. Limestone, with some clay and gravel. 

5 and 6. Sod turned under, cultivated in corn, corn cut, and a heavy 

•sod of crab grass turned under. Wheat sown broadcast and harrowed. 

7. Yield 1882, 12 bushels ; in 1883, 8£ bushels ; 63 grains to the head. 

1S39. Bed Mediterranean. 

1. W. D. H. Johnson. 

2. Holton, Bibb County, Georgia. 

3. Eed Mediterranean. 

4. Dark red clay loam. 

5 and 6. No fertilizers. In corn previous year*. Land broken 4 inches 
•deep ; wheat sown at the rate of one-half bushel per acre, and a drag 
run over it. 

7 Eate per acre, 7 bushels. Weight, 57 pounds per bushel. 



AMERICAN WHEAT AND CORN. 17 

1840. Rice. 

1. Thomas J. Mason. 

2. Loudon, Loudon County, Tennessee. 

3. Rice. Second crop. 

4. Gravelly soil, with clay subsoil. Second class land. 

5. G, and 7. No fertilizers used the first year. The 'land was in wheat 
the year before. It was turned, harrowed, and rolled, and the wheat 
then drilled in in the first week in October. It rusted, but there were 
harvested 8 bushels. This was drilled the second year on 8 acres and 
yielded in 1883 22| bushels per acre. 

1843. White Mediterranean. 

1. Dr. Thomas W. Roane. 

2. Covington, Tipton County, Tennessee. 

3. White Mediterranean. 

4. Dark loam. In cultivation thirty years. Medium fertility. 

5. None applied. Land worked in cotton ; grain seeded on the stand- 
ing cotton stalks and put on with cultivator 1£ to 2 inches deep. Too 
late for wheat when seeded, and consequently rusted. 

7. Eight bushels. 

CHARACTER OF THE SPECIMENS. 

The wheats included in the preceding list are with a few exceptions 
winter varieties. They are as a rule selected specimens, and are, if any- 
thing, rather above than below the average composition of the portions 
of the country from which they came. This is probably the case with 
the railroad exhibits where the fairest and finest grain has been col- 
lected for the display of the possible resources of the neighboring- 
lands. In several instances, however, samples typical of the poorest 
wheat which is grown have been obtained, so that the extremes of pro- 
duction are well represented in the analyses. The seed which has been 
distributed by the Department has of course been from selected lots of 
grain, and together with the crops produced should be above the aver- 
age of the country. 

It is plain, then, that our averages which are deduced from the analy- 
ses of these samples will be favorable to a higher and better composi- 
tion of the grain than actually exists. 

METHOD OF ANALYSIS. 

The samples of grain were immediately catalogued on their receipt and 
given a serial number by which they were known throughout the sub- 
sequent work upon them. Thirty or more grams were carefully cleaned 
from dirt, chaff, and foreign seed, and one hundred grains or kernels, 
selected at random, weighed, and the result recorded in grains and milli- 
grams. The specimen was then rubbed up in a large iron mortar until 
the. whole passed a sixty-mesh sieve, after which any iron which might 
have been introduced was removed by a magnet. 
3538 w c 2 



18 AMERICAN WHEAT AND CORN. 

The fine flour was then analyzed as follows : One gram was dried in 
a porcelain crucible at 100°-105° C. until it ceased to lose weight. It 
was then burned in a gas muffle furnace and the ash weighed. In a 
few analyses, where the water falls below 8 per cent., the determina- 
tions may be a per cent, too low, owing to the fact that they were made 
in a drying oven with a temperature of only 95° C. They are so few in 
number as not to essentially modify the result. 

For oil two grams were extracted in a continuous percolation appa- 
ratus with ether or petroleum ether, either solvent giving the same re- 
sult. A battery of eighteen percolators allowed this work to be doue 
very rapidly. 

The fiber was obtained by alternate treatment with acid and soda in 
the usual manner, except that as the operation was conducted on a large 
■steam bath of fifteen holes heated by live steam from our boiler, the 
length of time for digestion was increased to two hours and the strength 
of acid and soda to 5 per cent., the heat of the bath never raising the 
liquid above 95° 0. Comparisons of this modification and the original 
Weende method, of actual boiling with weaker acid, showed the results 
to be concordant. 

The nitrogen was determined by combustion with soda-lime, receiving 
the ammonia in fifth normal standard oxalic acid and titration with 
standard sodic hydrate which had been compared with normal hydro- 
chloric acid standardized gravimetrically 

In several analyses after the extraction of the oil by ether, the residue 
was percolated with 80 per cent, alcohol in the same apparatus, remov- 
ing sugar and soluble albuminoids which were separated by water. The 
albuminoids, of course, included the soluble portions of the gluten of 
the wheat, and the difference between the amount found in the alcohol 
extract and the total amount obtained by multiplying the nitrogen, 
found by combustion, by the factor 6.25, was stated as insoluble albumi- 
noids, and consisted of the true albumen or cerealine and the gluten 
casein. After the extraction with alcohol the residue was rubbed up 
with water and allowed to stand a short time at ordinary temperatures. v 
An aliquot portion of the filtrate, evaporated and dried, was stated as 
dextrine. It is a question, if this was ready formed in the grain to 
any extent; at times soluble starch was present, and there is a suspicion 
that both were formed by the action of some ferment on the starch in 
presence of water. It also, of course, contained a small amount of sol- 
uble albumen. As these determinations were very troublesome and 
did not furnish results which adequately repaid the labor involved, they 
were given up in the later analyses. 

Determinations of specific gravity were attempted, but with such 
variable results that they were of slight value and were given over. 
Piknometers were used with water and with oil, but different samples 
from the same specimen of grain would apparently vary as much as 
quite different varieties. 



ANALYSES OP WHEATS FROM OTHER SOURCES THAN THE DEPARTMENT OP AGRICULTURE. 



Name. 



White extTa . 
Rod 



Dichl 

do 

do 

do 

Seniles 

do 

do 

do 

Lincoln 

do 

Fultz 

do 

Treaclwoll 

.... do 

do 

Buclceye 

Tappahannoch 

Lancaster 

Asiatic 

Gold Medal.... 

do 

Egyptian 

ClawsoD 

do 



Locality. 



Michigan . 
Missouri . 



do 

do 

do 

do 

do 

do 

do 

do 

do 

Weehs 

Powers 

Armstrong. 

Tuscan I do . 

Post |....do .. 

SonoraClub Oregon 



Michigan 

... do 

... do 

...do 

....do 

British Columbia 
do 

Michigan 

do 

...do 

.-..do 

....do 

...do 

...do 

.. do 

...do 

...do 

...do 

...do 

.. do 

.. do 

...do 

.. do 

.. do 

...do 

...do 

...do 

...do 

...do 

...do 

...do 

...do 

Oregon 

Michigan 

. . do 

do 



Year 



Weight 
of 100 
grains. 



Minnesota No. 1 

Minnesota No. 2 

Minnesota No. 3 

Umuauured 

P2O5 + K2O 

PaOs+KaO + iN do 

PsOs + KsO+jN do 

PsOs + KsO+sN do 

Manured do 



Minnesota 

...do 

do 

Pennsylvania . 
.. do 



1877 
1877 

1876 

1870 

1876 

1876 

1876 

1876 

1876 

1876 

1876 

1876 

1876 

1876 

1876 

1876 

1876 

1876 

1876 

1876 

1876 

1876 I 

1876 J 

1876 

1876 I 

1876 

1876 

1876 

1876 

1876 

1876 

1876 

1876 

1876 

1876 

1876 

1876 

1876 

1876 

1876 

1876 

1882 
1882 
1882 
1882 
1882 
1882 
1882 
1882 
1882 



Water. 



2.732 
2.109 
2.037 



Per cent. 
12. 75 
13.52 

9.64 
12.18 
12.68 
10.25 
11.02 

8.51 
11.22 
10.07 
13.38 
10.78 
11.45 
12.53 
12.69 

9.94 
10.00 
12.73 
11.21 
11.93 
11.11 
10.55 
10. 12 
11.48 
12.29 
11.30 
12.29 
10.36 
11.19 
11.09 
11.08 
10.43 
10.31 
13.00 
12.99 
10.03 
10.85 
12.21 
13.77 
10.27 
10.91 

12.34 
11.31 
11.85 
13.33 
13.04 
13.16 
13.06 
12.59 
12.41 



Ash. 



Percent 
1.56 
1.55 

1.72 
1.82 
1.77 
1.50 
1.73 
1.63 
2.09 
1.89 
1.56 
1.75 
1.74 
1.74 
1.71 
1.80 
1.76 
1.38 
1.77 
1.82 
1.70 
1.73 
2.00 
1.69 
1.64 
1.74 
1.79 
1.64 
1.76 
1.64 
1.49 
1.70 
1.60 
1.79 
1.77 
1.59 
1.70 
1.97 
1.72 
1.58 
1.46 

1.59 
1.92 
1.97 
2.04 
1.99 
2.03 
2.98 
1.83 
2.09 



Per cent. 
1.26 
1.47 



Carhhy- 
drates. 



Per cent. 
70.90 
69. 95 



Fiber. 



Albu- 
minoids. 



76.26 
72.22 
73.74 
76.37 
75.44 
77.61 
74.81 
74.59 
73.16 
76.09 

75. 22 
71.20 
73.10 
76.57 
76.36 
74.92 
73.46 
72.25 
74.94 
76.57 
74.82 
75.64 
74.19 
76.02 
74.70 

76. 19 
74.99 
74.89 
75.18 
75. 18 
75.84 
73.84 
74.74 
77.38 
75.42 
72. 94 
73.14 
76.90 
77.90 



1. 

1.97 
1.90 
1.90 
1.92 
1.89 



70.98 
71.40 
70.12 



69.02 
09.35 
69.24 
68.90 
69.53 
70.10 



Per cent. 
1.83 
1.72 



2.03 
2.37 
2.50 
2.76 
2.65 
2.51 
2.47 
2. 53 
2.37 



Per cent. 
11.64 
11.79 

12.38 
13.78 
11.81 
11.88 
11.81 
12.25 
11.88 
13.45 
11.90 
11.38 
11.59 
14.47 
12.50 
11.69 
11.88 
10.97 
13.56 
14.00 
12.25 
11.15 
13.00 
11.19 
11.88 
10.94 
11.16 
11 81 
12. 06 
12.38 
12. 25 
12.69 
12.25 
11.37 
10.50 
11.00 
12.03 
12.88 
11.37 
11.25 
10.63 

13.06 
13.00 
13.56 
10. 80 
10.50 
11.16 
11.69 
11.70 
11.04 



Nitrogen. 



Per cent. 
1.87 
1.89 

1.98 
2.20 
1.89 
1.90 
1.89 
1.96 
1.90 
2.16 
1.90 
1.82 
1.86 
2.31 
2.00 
1.87 
1.9* 
1.75 
2.17 
2.24 
1.96 
1.78 
2.08 
1.79 
1.90 
1.75 
1.78 
1.89 
1.93 
1.98 
1.96 
2.03 
1.96 
1.82 
1.68 
1.76 
1.92 
2.06 
1.82 
1.78 
1.70 

2.09 
2.08 
2.17 
1.74 
1.67 
1.78 
1.87 
1.88 
1.76 



3538 w c— face p. 19. 



Analyst. 



Atwater. 
Do. 

Kcdzie. 
Do. 
Do. 
Do. 
Do. 
Do. 
Do. 
Do. 
Do. 
Do. 
Do. 
Do. 
Do. 
Do. 
Do. 
Do. 
Do. 
Do. 
Do. 
Do. 
Do. 
Do. 
Do. 
Do. 
Do. 
Do. 
Do. 
Do. 
Do. 
Do. 
Do. 
Do. 
Do. 
Do. 
Do. 
Do. 
Do. 
Do. 
Do. 

Noyes. 

Do. 

Do. 
Jordan. 

Do. 

Do. 

Do. 

Do. 

Do. 



AMERICAN WHEAT AND CORN. 19 

Determinations of gluten mechanically were of more interest, and 
were made in all cases where the grain was received fresh from the 
harvest and in amount sufficient to allow it, but, as will be shown later, 
attempts with wheats which had been preserved a year or two led to 
erroneous results. 

How far the methods and results can be depended on is, I think. 
shown in the following analyses of two samples of Red Mediterranean 
wheat taken from the same heap, the one in 1SS2, the other in 1883. 

RED MEDITERRANEAN WHEAT. 



1882. 1883. 



Water 

Ash 

oil 

Carbhydrates . 

Fiber 

Albuminoids. . 



9.83 


9.88 


1.70 


1.62 


2.21 


2.06 


73.73 


73.80 


1. G8 


1.79 


10.85 


10.85 



It may be said, too, that no one engaged in these analyses had the 
slightest idea that the two specimens were duplicates. The work has 
been often duplicated in the matter of single determinations, which 
seemed irregular, and with the systematic methods of carrying it on it 
is known that the results can be depended on. Our facilities are at 
present equal to the analyses of twelve wheats a day, and it is hoped 
that specimens typical of several portions of the country, such as New 
York and California, which have not been examined, may be obtained 
for a continuation and extension of the work. 

THE RESULTS. 

The results which have been obtained by the methods just described 
are presented in the following tables, and for a clear exposition are 
arranged by States. The headings to the columns explain themselves, 
merely repeating that the weight of 100 grains or kernels is in grams 
and milligrams; that the carbhydrates, which include the sugar, dex- 
trine, and starch of the grain, are found by difference between 100 per 
cent, and the amount of water, ash, oil, and fiber determined, and that 
the albumen or albuminoids is equivalent to the nitrogen multiplied by 
the factor 6.25. 

A table of analyses which have been made by other investigators is 
presented, and the results contained therein have been distributed 
among the several States to which they belong, and properly accredited, 
in order that a complete list of the wheat analyses which have been 
made in this country might be collected in one place. The special rail- 
road exhibits have, in addition, been arranged by themselves. 



20 



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30 AMERICAN WHEAT AND CORN. 

AVERAGES. 

Prom the data contained in the previous tables, excluding the incom- 
plete analyses of Kedzie and ISToyes, a table of averages has been calcu- 
lated, which includes — 

1. The average composition of the wheats of America. 

2. The average composition of the wheats of the Atlantic and Gulf 
States from Canada to Alabama, inclusive. 

3. The average composition of the wheat of the Middle West limited 
by the Mississippi Eiver. 

4. The average composition of the wheats of the West beyond tbe 
Mississippi, including Texas, Colorado, Kansas, Missouri, and Minne- 
sota. 

5. The average composition of the wheats of the Pacific slope, un- 
fortunately only represented by eight samples from Oregon. . 

6. The average composition of the wheats grown in each of the 
States where as many as six specimens have been analyzed. 



AMERICAN WHEAT AND CORN 



31 



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32 



AMERICAN WHEAT AND CORN. 



The question arises at once as to whether the average American 
wheat can compare with that produced in foreign countries. The anal- 
yses of foreign wheats have been collected and averaged by several 
continental investigators, and their results furnish us with a means for 
making the comparison. 

AVERAGE COMPOSITION OF FOREIGN WHEATS. 



Locality, 


Authority. 


So. of 
analyses. 


Water. 


Ash. 






24 


Per cent. 
11.49 
14.40 
14. 00 
13.82 
14.43 
13.56 
14.30 


Per cent. 




Wolff 


1.70 


Continental 

Do 

Do 

World 


Millon 

Eeiset 


14 
16 
20 
200 




1.60 

• 1.57 
1.99 
1.79 


Do 




1.70 




i 




Locality. 


Authority. 


Oil. 


Carbhy- 
drates. 


Fiber. 






Per cent. 
1.57 
1.50 
1.20 
1.74 


Per cent. 


Per cent. 




Wolff . 


66.40 
66.90 
70. 13 


3. 00 




Peligot 


1.70 


Do 




1 7ft 








Do 

World 

Do 




1.70 
1.60 


70.58 




67.87 
66.20 


2.66 




3. 00 







Locality. 


Authority. 


Albumi- 
noids. 


Highest al- 
buminoids. 


Lowest al- 
buminoids. 






Per cent. 
19.48 
13.00 
14.60 
11.04 
13.00 
12.42 
13.20 


Per cent. 
24.56 


Per cent 
10.68 




Wolff 






Peligot 


21.50 
13.81 
17.94 
24.16 
24.10 


10 60 


Do 


9.92 


Do 




10.69 


World 




8.19 


Do 




8.20 









At a glance it is apparent that the main failing of our wheats is their 
deficiency in albuminoids. In other regards they seem to be a degree 
lighter per hundred grains ; they contain less water and about the same 
ash, more oil and a smaller amount of fiber. The variation in some of 
the constituents is quite large and should be' taken into consideration 
with the averages. In the 260 wheats which I have examined, the fol- 
lowing are the highest and lowest determinations made : 

Limits and variation in the percentages of the constituents of wheats, and in the weight 

of 100 grains. 



Constituents. 


Highest 
percentage. 


Lowest 
percentage. 


Variation. 


Above 
average. 


Below 
average. 


Water 


12.'44 
3.57 
3.93 

78.66 


7.85 
.80 

1.40 

64.84 

.44 

8.05 


4. 59 
2.77 
2.53 
13.82 
2.61 
9.10 


2.02 
1.82 
1.76 
6.68 
1.25 
5.20 


2. 57 


Ash 




Oil 






7.14 


Fiber 






17.15 


3.90 


Weight of 100 grains grams . - 


5.924 


1.830 1 4.094 j 2.286 j 1.808 

i 



AMERICAN WHEAT AND CORN. 



33 



The extremes here given are due iu no case, with the exception, per- 
haps, of the lowest water, to errors in analysis. All the determinations 
on which the table is based have been repeated in duplicate and veri- 
fied, and the figures, without doubt, exhibit about the extremes which 
one may expect to find in any equal number of wheats. 

Ash, oil, and albuminoids have the most striking variations, and it 
will be observed that they never will fall as far below the average in amount 
as at times they rise above it. In proportion to their importance and 
amount, the extent of variation of the albuminoids forms the most re- 
markable feature of the wheat grain. In our wheats, however, it is not 
so great as has been found iu those of other countries, as may be seen 
in the following table : 

Maxima and minima of albuminoids, percentage of nitrogen, and weight of 100 grains 

of wheat. 



© 
no 


Locality. 


Authority. 


a 

■= 

-— 
— - 

- 
Z 


-A 

. z 
•* a 
= •= 

y 

ft 


Albuminoids. 


Weight of ioo 


grains. 


- 

a 

IT. 

© 

6 


3 

= 

'y. 
ea 




M 

c3 
Z 
> 
< 


a" 

J 


a 

a 

S 

'5 


25 
20 
14 


North German 

South German 

Scotch 

E^'Vpt 

Australian 

Algerian 

Spanish 

Riissian 

Do 


Von Bibfa 

... do 

... do 

....do 

— do 

....do 

....do 

....do.. 

Laskowskv 

Lawes A: Gilbert 

Woifl 

Millon 


2.20 
2.13 
•_'. lit 
1.1)6 
1.60 
2.20 
2.30 
2.45 
3.13 
2. 20 
2.20 
2.08 
1.88 
2. 23 
2.04 

1.98 

2.11 


13.76 
13.28 
12.95 
9.10 
9.98 

ia ::. 

14. 35 
15.31 
19.48 
13.76 
13.75 
13.00 
11. 75 
13.97 
12.78 

12.35 

13. 20 


Pr cent 

18. 25 
17. ,sl 
14. 68 
9.94 

15.50 
24. 13 
21.70 
24.16 
15.50 


J'i cent. 

!>. Ml 

9.08 
11.06 

s. -:, 

9.94 
11.25 
11.25 

111.44 
10.68 
11.25 


Grams. 

4.270 

4. 47:i 
4.679 


',, owns. 
7.450 

7.000 
5.200 


Grama. 

3.200 

2. S75 
3.850 


9 








13 
9 


5.540 
1. 278 
3.950 


6.525 
.'. 125 
5.350 


4. CdO 
3.850 
1.800 


' England 














15 


Do . 














12. 63 
21.56 
17.90 

21.37 
24.10 


9.88 

9.90 

10.68 

7.61 
8. 20 








12 Do 


Peligot 








20 Do 








17t> Average, excluding 












Kiihn 



















While among our wheats the highest percentage of albuminoids was 
found to be 17.15 in a wheat from Minuesota, Russian grain has been 
analyzed by Laskowsky which contained 24.50 per cent., twenty -four 
different specimens averaging 19. 4S per cent., the lowest having 10.6S 
per cent, of albuminoids. The range is by these analyses largely ex- 
tended, and if the wheals of all countries are taken into consideration it 
rises to 19.23 per cent., and the great susceptibility < if wheat in this direc- 
tion is made manifest. As the albuminoids are regarded, and probably 
rightly, as the most valuable part of the grain when properly elab- 
orated, the effect of environment on this constituent will be one of the 
most important considerations in the study of the American grain, 
after its comparison with the foreign article has been completed in re- 
gard to the less important constituents. It is difficult to say for what 
reason our wheats contain so much less water than is given iu the for- 
eign averages quoted. We have never seen a sample which contained as 
much even as the average of Wolff for German wheat, and are aware 
3538 w c 3 



34 AMERICAN WHEAT AND COEN. 

of only one analysis made in this country, and that by Jordan of a 
Pennsylvania wheat grown by himself, which exceeded 13 per cent. At 
times it seemed that it might be dire to a drying out of the small speci- 
mens which were furnished us, and again to method of preparation for 
analysis, but neither explanation has been found to be correct, and it 
must be considered as some inherent peculiarity of our wheats which is 
due perhaps to our hotter and drier summer weather. When we come to 
consider thewheats of the/different sections of the country it will be seen 
that the variation due to locality is imperceptible, but this again may be 
owing to the manner of preservation and preparation of the samples in 
our laboratory. 

In oil our averages are hardly comparable as the larger amount found 
may be due to more thorough methods of extraction than were em- 
ployed in the older analyses of foreign investigators before the continu- 
ous percolation apparatus was brought into use. 

In ash the averages are quite alike, but it will be seen that in some 
portions of the United States, on new and rich soil, this constituent is 
much increased. 

The amount of fiber present in our wheats is decidedly smaller as 
was found in a previous investigation to be the case in a large number 
of grasses when compared with continental varieties. A decrease in 
the albuminoids seems to be often accompanied by a decrease in fiber. 
It was found to be so in oat straw and grain by Beseler and Maercker 
in an investigation of that plant which they have recently published- 
How large an effect the changes in the small amount of fiber present in 
the grain may have on its milling properties it is not possible to say, 
but it is not probable that it is directly proportional to the percentage. 

The average weight of one hundred grains is considerably smaller in 
this country than abroad, but allowance must be made for the averages 
which I have collected for foreign countries, as they are comparatively 
few in number and perhaps from selected samples, while the averages 
for our owii wheat include all sizes grown under all conditious. The 
importance of this determination cannot be too strongly insisted upon 
as the confusion which may arise from mere chemical analyses without 
some knowledge of the physical properties of the grain will be shown 
in some analyses given in a later portion of this paper. 

As has been shown, our average American wheat does not equal the 
average foreign wheat in albuminoids, except those from Egypt and 
Australia, but the averages for these localities are derived from too few 
data to be depended on. In studying the wheats of this country, how- 
ever, according to the different portions of it from which they come, it 
becomes apparent that the averages for these localities differ from the 
general average of the whole country in a marked degree. The aver- 
ages which were described for the Atlantic and Gulf States, for the 
Middle West, and for the West, and for the Pacific Coast, show that 
in the East our wheat is the poorest in the land, falling below the gen- 



AMERICAN WHEAT AND CORN. 35 

era! average in albuminoids and ash, and in the size of the grain. A 
regular gradation of improvement from East to West, however, is found 
iu examining the other averages, until the Pacific coast is reached, where 
there is a most remarkable falling oft' in everything but the size of the 
grain. It is in the country between the Mississippi and the mountains 
that the best grain is produced. It has a higher average ash and a 
larger average amount of oil and albuminoids than that of any other 
part of the country, and it will be noticed that the highest extremes for 
ash, oil, albuminoids, and for weight of 100 grains are also found in this 
region. The Middle West, represented by Michigan, Kentucky, and 
Tennessee, holds an intermediate position between this district and that 
on the Atlantic coast. The latter shows plainly that its soils have be- 
come more or less worn out, the Middle West that it is losing its fertil- 
ity, and the far West the fact that it contains those stores of plant food, 
and nitrogen especially, which make a rich grain of wheat. Why noth- 
ing better has been done in the way of production than a percentage of 
albuminoids as high as 17.15 is difficult to say, but the conditions 
undoubtedly do not equal those to be found in Russia. 

The regular increase in the size or rather weight of 100 grains from 
the Atlantic to the Pacific is undoubtedly due to the greater amount of 
plant food supplied as we go westward; but we are again surrounded 
with difficulties when, the weight remaining large, an attempt is made 
to explain the great falling off in nitrogen in the Pacific coast wheats. 
It merely makes more prominent the peculiar susceptibility of this grain 
to its surroundings, and the fact that the largest grain and crops can be 
produced where there is an inability to assimilate nitrogen or a lack of 
nitrogen to be assimilated. The wheats of California have not yet been 
examined, but from what it has been possible to learn we understand that 
they are as fair in appearance as those of Oregon, but of poor milling 
qualities, which would point to a low percentage of albuminoids. 

In 1878 a number of spring wheats were analyzed at the Department, 
and it was found that they contained much more nitrogen than ordinary 
winter varieties grown under the same conditions, with the exception 
of the spring wheats from Oregon. There they had been unable, even 
as spring wheat, to assimilate an average amount of nitrogen. The 
analyses are quoted: 





Locality. 


Albuminoids in — ■ 




Winter 
wheat. 


Spring 
wheat. 




Per cent. 
9.45 
9.89 


Per cent. 




14.70 




15.40 






14.00 


Ohio 


11. 59 
8.40 
9.45 






8.14 






9.80 









These figures, together with other analyses of Oregon wheats, seem 
to warrant the conclusion that it is a peculiarity of Oregon and proba- 



36 AMERICAN WHEAT AND CORN. 

bly California wheat to contain a comparatively low amount of albumi- 
noids, although the grain is large and handsome. 

The other States, considered individually, appear to vary very much 
as wheat producers, even in relation to their own sections; that is to 
say, no one of the sections of the country which I have selected pro- 
duces wheats of similar composition in its several states. The Atlantic 
States are more nearly uniform in this respect. Virginia apparently 
produces the finest wheat, hut it must be said in explanation that the 
eleven samples from this State were not of such a nature, as may be 
seen from their description, as to represent its average production. It 
is a fact, however, that the Maryland and Virginia wheats bring a some- 
what higher price in the Baltimore markets than any from other sec- 
tions of the country. The samples from North Carolina are the lowest 
in percentage of albuminoids, but they w r ere all fine-looking grain, and 
of larger average size than any I have seen from the East. The varia- 
tion in the averages is not large, nor does it furnish us with any evi- 
dence that latitude has any effect upon the composition of the grain. 
The middle portion of the sectiou produces a slightly better wheat, in 
fact is more of a wheat-growing country, and with the rational method 
of cultivation and fertilization which are rapidly becoming known and 
put in practice it will undoubtedly improve its average. 

The middle, west, or central portion of our country is represented by 
averages for Michigan, Kentucky, and Tennessee, among which Ken- 
tucky easily holds the supremacy, if the eight wheats from various parts 
of the State actually furnish an average to be depended on. The sam- 
ples from both Kentucky and Tennessee were mostly collected by the 
Louisville and Nashville Eailroad, and were no doubt as good as could 
be found; but since no wheat among twenty-two has fallen below 10 per 
cent, of albuminoids, the States may be regarded as producing a good 
grain for this country which in one State averages 13.15 and in the 
other 12.51 per cent, of albuminoids. 

After crossing the Mississippi the averages show that in Missouri and 
Kansas wheats are deficient in nitrogen, while Texas produces a grain 
rich in nitrogen but injured by too small weight per hundred. Minne- 
sota has a much larger grain, not quite as well supplied with nitrogen. 
It is Colorado which leads our country in the production of a large grain, 
containing a large amount of albuminoids. This State shows what the 
possibilities are of raising a perfect wheat, and the conditions which must 
be taken into consideration. Perhaps Texas, with the same care, would 
produce as fine a wheat, and the same may be said of Minnesota. The 
conditions, in addition to soil and climate, which have been observed in 
Colorado, and some of which are certainly too much neglected else- 
where, are careful selections of the seed as to quality, sources, and 
avoidance of contamination and reversion, careful cultivation, irrigation 
where necessary, and, most of all, close observation. These conditions 
have been strictly attended to in the case of the Colorado wheats. The 
same care would have undoubtedly improved the wheat in other locali- 



AMERICAN WHEAT AND CORN. 



37 



ties. Iu Texas, for instance, the seed has probably been of poorer quality, 
the cultivation less careful, and the necessary water supply lacking. 

The wheats from Colorado which have been analyzed were from the 
experimental farm of the Colorado Agricultural College, at Fort Col- 
lins, on the Cache" la Poudre River, where the soil is alluvial, containing 
plenty of lime from the neighboring cretaceous shales. They were grown 
under the direction of Prof. A. E. Blount, who has done much in the 
past few years to improve the varieties of wheat which have come into 
his hands by careful selection, hybridization, and continuous culti- 
vation on the rich soils of Colorado. Of his experiments and their re- 
sults iu 1SS1 he says, alluding to the wheats which were analyzed : 

These hybrids (see analyses of Colorado wheats) are hut two years old, and hence 
ha\je not become fixed. I crossed them in order to make the offspring better in 
quality and quantity for both farmer aud miller. The objects attained by crossing 
wheats, or hybridization, as it is improperly called, are manifold. It improves the 
plant in various ways. It makes it more vigorous, less liable to the attacks of veg- 
etable parasites; the straw is stiffer, better glazed and more healthy, the leaves better 
feeders as well as the roots; the glumes are more compact and better tilled; the heads 
longer, and fertilization takes place more surely and successfully. Secondly, it im- 
proves the grain ; makes it more plump, heavier, harder ; consequently better suited 
to milling purposes; the bran in made thinner, more free from fluff and cellulose, the 
two obstacles which interfere so materially with milling ; the grain is entirely trans- 
formed, being made to contain more or less gluten, starch, and other elements that 
make good flour. 

The whole operation is very similar to breeding stock. The experimenter must 
thoroughly understand the entire vegetable and physiological structure of both wheats 
before he can make a cross with improvement on either parent. 
WHEATS FROM COLORADO. 







- 




. 








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t~ 


t~ 


t- 


Color 


Amber 
Hard 


Red.. 


Red.. 

Soft.. 

4. N24 


Red 






Yellow 
Hard 

4-657 






Hard . 
5.137 




















Specific gravity 


1.397 




1.331 


1.308 








1. 255 




42.22 




52 'I" 




•;.. .,-, 




35.22 

11.74 

1.96 








14 44 






11.88 

2.18 


10.74 
2.07 






,, 22 


Total nitrogen 


2.20 


1.96 


1.88 


1.90 


2.02 


1.93 



Moisture 

Ash 

Fat 

Sugar, &o 

Dextrine, &c 

Star. h. &0 

Albuminoids, solublein 80% alcobol 4. 30 
Albuminoids, insoluble in 80% al- 

i ohol I 9.60 

Crude liber LS2 



9.72 
2. 38 

2. 16 
4.12 

2.22 
01.10 



10.07 
1.93 
2. 68 
2. 92 
2.46 

66. 12 
3.18 

9. 06 

1. :.7 



9.53 
2. 04 

2. 54 
.; ::.- 
1.90 
67. 24 
4. 26 

7.49 
1.62 



9.93 
'.'. 07 
3 93 
4.20 
9.00 
53. 66 
.80 

12. 82 
1.59 



9.74 
2. 1!) 

1. 58 

::. 32 

1.49 

67.23 

3.57 

9. 37 
1.60 



10. 45 
2.54 
2.19 
3.44 
2.08 

64.47 
3.28 

9.10 
1.79 



10. 57 

8. ;>7 

2. 32 

3.64 

2.66 

63 32 

3.71 

8. 54 
1.67 



!i.47 
2.18 
2.40 
4.22 
3.08 
64.68 
5.05 

7. 57 
1. 55 



9.66 
2.35 
2.00 
3.06 
2.10 
67.67 
4.26 

7. 80 
1.10 



Total nitrogen X 6.25 . 



100.00 100.00 100.00 
13.75 12.25 11.75 



100.00 100.00 100. 110 100.00 
13.62 12.94 12.44 12.25 



100.00 
12. 62 



100. 00 
12.06 



38 



AMERICAN WHEAT AND CORN. 

WHEATS FROM COLORADO— Continued. 



I 



Color i Yellow 

Hardness Hard . . 



"Weight of 100 grains . 
Specific gravity 



Fresh gluten 
Dry gluten . . 



Total nitrogen. 



Moisture 

Ash 

Fat 

Sugar, &e 

Dextrine, &c 

Starch, &c 

Albuminoids, soluble in 80% alcohol 
Albuminoids, insoluble in 80% al- 
cohol 

Crude liber , 



Total nitrogen X 6.25. 



1.242 



25.06 
9.49 



10.55 
2.24 
2.43 
3.28 
1.82 

66.83 
3.83 

7.92 
1.10 



100. 00 
11.75 



Yellow 
Soft... 



42.21 
14.33 

2. 21 

9.91 
2.60 
1.89 
3.46 
2.20 
64.61 
4.20 

9.61 
1.52 



Red. 



33.59 
12.10 

1.96 

9.75 
2.57 
2. 42 
4 96 
2.80 
63. 55 
1.97 

10.28 
1.70 



Amber 

Hard.. 

5.506 

1. 305 

25.23 
8.91 

1.79 

9.78 
1.85 
2.23 
3.30 
1.92 
68.28 
3.01 

8.18 
1.45 



Yellow 
Hard.. 



35.15 
11.93 

2.18 

10.58 
2.70 
2.15 
2.86 
2.32 

64.36 
3.53 

10.29 
1.32 



100.00 
13.81 



100. 00 
12.25 



100. 00 
11.19 



100. 00 
; 13.62 



Yellow 

Hard.. 

5.536 

1.330 

35.36 
12.07 

2.27 

9.93 
1.99 
2.32 
2.84 
1.80 
65.39 
4.34 



100. 00 
14.18 



Red.. 

Soft... 

4.131 

1.311 

32.41 
12.13 

2.32 

9.55 
1.99 
2.62 
3.70 
2.20 
63.96 
3.81 

10.68 
1.49 



100. 00 
14.49 



Red... 

Soft... 

5.906 

1.310 

35.01 
12.34 

2.35 

9.51 
2.08 
2.96 
2.86 
2.58 
63.53 
3.19 

11.50 
1.79 



100. 00 
14.69 





o 
SH 

to 

co 

tr- 


h 

1 

8 

a 

a 


5 

a 
o 
tl) 
o 

5 

CO 


=3 

o 

o 

ci 

CO 


740. Imperial Fife. 


o 

i 


CD 

6 

bn 
a 


d 

•a 

CO 

"mi 

a 

CO 


Color 


Yellow 

Med'm 

5.214 

1.301 

33.25 
10.90 

2.16 

10.23 

2.10 

2.35 

3.24 

1.88 
65.05 

4.01 

9.49 
1.65 


Red... 

Soft... 

5.368 

1.283 

38.33 
14.45 

2.41 

10.42 

2.31 

2.79 

2.02 

1.50 
63.42 

4.24 

10.82 

1.48 


Yellow 

Soft... 

4.434 

1.326 

28.92 
10.06 

1.96 

9.59 
1.91 
2.19 
3.10 
1.50 
67.86 
4.34 

7.91 
1.60 


Yellow 

Soft... 

' 4.739 

1.344 

34.86 
11.80 

2,27 

10.17 

2.02 

2.13 

3.18 

3.00 
63.92 

6.51 

12.67 
1.40 


Yellow 

Hard. . 

4.147 

1.325 

39.47 
14.23 

2.55 

9.43 
2.64 
2.31 
4.04 
2.06 
61.95 
5.96 

9.98 
1.63 


Red... 

Soft... 

3.851 

1.323 

29.52 
11.23 

2.07 

10.24 

2.17 

2.99 

3.52 

2.40 
64.01 

1.64 

11.29 

1.74 


Yellow 

Med'm 

5.145 

1.304 

34.78 
11.83 

2.10 

9.89 
2.13 
2.52 
3.52 
2.20 
65.85 
5.25 

7.88 
1.70 






Hard.. 


"Weight of 100 graius 


4.636 




1.347 




33.69 




12. 01 




2.49 


Ash 


9.89 
2.23 


Fat.... 


2.20 




2.94 




2.06 


Starch, &c 


63.68 


Albuminoids, soluble in 80% alcohol 
Albuminoids, insoluble in 80% al- 


3.40 
11. 85 




1.78 






Total nitrogen X 6.25 


100. 00 
13.50 


100.00 
15.06 


100.00 
12.25 


100. 00 
14.18 


100. 00 
15.94 


100. 00 
12.93 


100. 00 
13.13 


100. 00 
15.25 



AMERICAN WHEAT AND CORN. 
WHEATS FROM COLORADO— Continued. 



39 



744. Clawson. 


a 

o a, 
M g 
o a 
its. 
•a s 

M 


« 5 
e P 


5 

IS 
tr- 


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B 
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DO 


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sd 

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= 

a 
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a 

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a 

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in 


751. Meekins. 


Color 

Hardness 


Yellow 

Soft... 

4. 565 

1.289 

26.91 
9.99 

1.88 

10. 14 

1.94 
2.31 

4. in 
■_'. 30 
65. SB 
3.44 
8.31 

1.60 


Yellow 

Meil in 

4. 072 

1.357 

34. 01 
12. 11 

2.18 

9. 07 
2. 08 
2.11 
2.80 
2.02 
66.68 
4. 66 
8. 96 

1.62 


Amber 

Hard.. 

4.499 

1. 338 

30.14 

10.69 

2.(17 

9.17 
2.59 
2.09 
3.12 
2. 10 
60.66 
4.19 
8.75 

1.33 


Red. . . 

Soft... 

4.214 

1.233 

32. 44 
11.37 

2. U4 

9.57 
2.13 
2.44 
4.80 
2.00 
62.88 
4.89 
9.11 

2. IS 


Yellow 

Hard.. 

5.754 

1.315 

34. 32 
13.08 

2. 18 

10.02 

2.67 

2.65 

4 60 

2.84 
62.09 

5.65 

7.97 

1.51 


Med'm 

Hard.. 

5.924 

1.326 

37.54 
13.51 

2.44 

9.91 
2.32 
2.00 
4. 28 
3.00 
61.30 
0.48 
8.77 

1.54 


Red... 
Soft... 

4.373 

1. 284 

35.81 

12. 52 

2.24 

9.41 

2.35 
2.50 
3.68 

2. :si> 
63.94 

5.69 
8.31 

1.80 


Eed... 

Soft... 

5.193 




1.293 




38.01 
13.83 

2.44 




9.38 


Ash 


2.53 


Fat 


2.97 




5.12 
">. 04 


Albuminoids, soluble in 8ii", h alcobol 
Albuminoids insoluble m 8C96 al- 
cohol. 


61.17 
5.36 
9.89 

1.59 






Total nitrogen X 0.25 


100. 00 
11.75 


ioo. oo 

13. 62 


100. 00 
12. 94 


100. 00 
14.00 


100. 00 
13.62 


100. 00 
15.25 


100. 00 
14.00 


100. 00 
15.15 



All examination nf the tallies of analyses will show successes and failures ill my 
work. A success cannot always be made in the first trial or the second. The experi- 
menter is compelled to cross and recross sometimes in order to make a wheat that will 
suit lmth farmer and miller. Take Hybrid Xo. 18 for example. It is a failure so far 
as being fit for the mill is concerned. Why ? Because the percentage, of gluten, 10.74, 
is very much less than that of its mother. Improved Fife, 14.23, and but little, very 
little higher than that of its father, Australian Club, 8. ill. Had it been 11.57 or the 
average of both or more, there blight have been a chance of making it a success. One 
more trial (the third) will settle the question whether or not it is worth}' to be placed 
among the standards. How far it is a success or failure for the farmer remains to be 
detenu ned. 

Many wheats are splendid in the field and of no account in the mill and rice versa. 

Please notice No. 19 iu the table. The fattier wheat. Improved Fife, contains 14.23 
per cent, of gluten; the mother, Oregon Club, 10.00 per cent. ; average, 12.14 per 
cent. — exactly the per cent, that No. 19 contains. Now both these parent wheats 
were good for both farmer and miller, and I have reason to conclude that this off- 
spring will be better than either parent when it is fixed. It is now only two years 
old, aud will not become fixed or a standard until next year. 

The above gives an idea of Professor Blount's method of working, and 
the analyses, which were made in more detail than usual, are repre- 
sented to show his results. The parents of the different hybrids are 
given in the descriptions of the wheats under their serial numbers iu the 
Mist part of this report. The first wheat, iu all cases, is the father. 

The effect upon the yield of the different varieties of a few years' 
growth upon Colorado soil is very marked. 



40 



AMERICAN WHEAT AND CORN. 



For the samples of 1881 which were analyzed Professor Blount gives 
e following data : 

Yield from one grain of different varieties of wheat introduced into Colorado. 



Variety. 



Fold ffrst 
year. 



Fold second 
year. 



Told third 
year. 



Black Bearded Centennial. 

Judkin 

Australian Clnb 

White Fountain 

Russian 

Touzelle 

German Fife 

Oregou Club 

Sonora . 

Improved Fife 

Lost Nation 

Clawson 



440 
76 
56 

112 



172 
128 



110 
126 



136 



203 
320 
416 



448 
480 



480 
448 
416 
352 
544 



All these wheats have been improved in this remarkable manner by 
selection, cultivation, and irrigation. 

The average composition of the thirty-three varieties grown in 1881 
is : 

Weight of 100 grains grams . . 4. 865 

Water per cent . . 9. 86 

Ash ■_. do.... 2.28 

Oil do.... 2.41 

Carbhydrates do.... 70.48 

Crude fiber do 1. 57 

Albuminoids do 13. 40 

100. 00 
Nitrogen 2. 14 

which is better than the averages for foreign grain, with the exception 
of Russia, but if the six wheats from that source are averaged by them- 
selves they prove to be much superior to the remaining varieties. 



Colorado wheats from Russian seed — 1881. 

Weight of 100 grains grams . . 5. 075 

Water per cent.. 9.69 

Ash do 2.41 

Oil do.... 2.44 

Carbhydrates do 69.49 

Crude fiber do 1.59 

Albuminoids do 14, 54 

100.00 

Nitrogen 2.32 

and the same holds good when all the wheats whose seed had been 
obtained from foreign sources, except Australia, are averaged. 



AMERICAN WHEAT AND CORN. 



41 



Colorado wheat from foreign seed — 1881. 

Weight of 100 grains grams . . 

Water per cent . . 

Ash do 

Oil do.... 

Carbliydrates do 

Crude fiber do 

Albuminoids do 



Nitrogen . 



5. 1 87 

9. 86 
2.32 
2.45 

69.46 
1. 57 

14.34 

100. 00 
2.29 



The remaining wheats from American seed, or seed which was not 
received direct from foreign sources or which came from Australia, give 
a correspondingly low average, showing that the tendency of foreign 
seed was to produce a better grain than domestic seed. 

Average of Colorado wheat from domestic seed. — 18bl. 

Weight of 100 grains grams.. 4. 714 

Water per cent.. 

Asli do 

Oil do... 

Carbliydrates do 

Crude fiber do 

Albuminoids do 



Nitrogen. 



9. 85 
2.27 
2.38 

70.87 
1.58 

13. 05 

100. 00 
2.09 



The superiority of the crops from foreign seed is marked. 

The analyses which have just been discussed were of wheats of the 
harvest iu 1881. In the autumn of that year thirteen selected seed 
wheats were sent to Professor Blount by the Department, and after 
harvest a portion of the seed furnished, and of the crop, was returned 
for inspection and analysis. To the eye alone they had all improved in 
appearance, and as a whole their average composition was very close to 
the average of the domestic varieties grown in 18S1, as is seen by com- 
parison. 

Average composition of wheats from American seed, Colorado, 1881 and 1882. 





1881. 


1882. 




24 
4.714 

9.85 

2.27 
2.39 

70.87 
1.58 

13.04 


12 








Water 




8.80 


Ash 


do... 


1.99 


Oil 


do 


2. 38 




do... 


72.08 




do.... 


1.76 




do 


13.04 










100. "II 


100. 00 




2.09 


2.09 







42 



AMERICAN WHEAT AND CORN. 



The albuminoids are exactly the same both years, showing that the 
seasons which 'were somewhat different had not had a marked effect in 
this direction. 

The changes which took place during one year's growth on Colorado 
soil of these seed is shown on a table which has been prepared with all 
the analyses calculated to a common basis of 10 per cent, of water. 

COMPARISON OF DEPARTMENT SEED AND COLORADO CROP. 



Variety. 



McGehee's Ked : 
Department 
Colorado 

Finlay : 

Department 

Colorado 

Champ. Amber : • 

Department 

Colorado 

Dallas : 

Department 

Colorado 

Bennett: 

Department 

Colorado 

Demon : 

Department 

Colorado 

Gold Medal : 
Department 
Colorado 

German Amber: 

Department 

Colorado 

Rice: 

Department 
Colorado 

Washington Glass : 
Department 
Colorado 

Swamp : 

Department 

Colorado 

Wysor : 

Department 
Colorado 



Average Seed : 
Department . 
Colorado 



Gain for crop . 
Loss 



10.00 
10.00 



10.00 
10.00 



10.00 
10.00 



10.00 
10.00 



10.00 
10.00 



10.00 
10.00 



10.00 
10.00 



10.00 
10.00 



10.00 
10.00 



10.00 
10. 00 



10.00 

10.00 



10.00 
10.00 



10.00 
10.00 



Ash. 



Per cent. 



1.04 
1.80 



1.59 
1.83 



1.88 
2.16 



2.10 
1.85 



2.01 
2.15 



1.87 
2.02 



1.77 
1.78 



1.66 
1.77 



2.11 
2.06 



2.02 
1.92 



2.04 
2.05 



1.54 
2.22 



1.80 
1.97 



Oil. 



Per cent. 



2.46 
1.92 



2.37 
2.34 



2.19 
2.42 



2.43 

2.46 



2.17 
2.52 



2.46 
2.10 



2.33 
2.24 



2.57 
2.39 



2.28 
2.35 



2.19 
2.37 



2.01 
2.30 



2.14 
2.16 



2.30 
2.30 



Carbhy- 
drates. 



71.57 
70.85 



73.22 
71.60 



73.70 
72.24 



71.54 
69.34 



70.77 
70.00 



68.87 
72.01 



74.89 
72.11 



74.01 
71.84 



69.73 
69.70 



72.20 
73.16 



68.05 
68.89 



72.11 
71.13 



71.72 
71.07 



Fiber. 



Per cent. 



1.46 
1.76 



1.17 

1.72 



1.33 
1.52 



1.61 
1.73 



1.35 
2.00 



1.50 
1.65 



1.36 
1.72 



1.02 
1.73 



1.60 
1.94 



1.81 
1.16 



1.79 
1.85 



1.72 
2.09 



1.47 
1.74 



Albumi- 
noids. 



13.47 
13.67 



11.65 
12.51 



10.90 
11.66 



12.32 

14.52 



13.70 
13.33 



15.30 
12.22 



9.65 
12.15 



10.74 
12.27 



14.28 
13.95 



11. 88. 
11.39 



16.11 
14.91 



12. 49 
12.40 



12.75 
12.92 



Weight, 
of 100 
grains. 



Grams. 

2.811 
4.159 

3.285 
4.125 

3.278 
4.347 

4. 023 
4.610 

3.218 
3.976 

3.417 
4.335 

3.076 
4.374 

2.938 
4.027 

3.586 
4.103 

3.741 
4.450 

3.660 
4.423 

3.796 



3.402 
4.299 



12 




The average composition of the seed is, to begin with, remarkably 
good, showing, that they were of fine quality, or at least a majority of 
them. The average for the crop shows a slight gain over the seed in 
ash, no change in oil, a slight loss in starch, and slight gain in fiber and 
albuminoids. The first question that arises is: Why have the albumi- 
noids failed to improve more"? This is explained by a study of the 
analyses separately. It has been shown that the average amount of 
albuminoids found in Professor Blount's wheats of 1881 from domestic 
sources was 13.04, and in the analyses of the 1882 crops it will be seen 
thatthose which were from seed containing high amounts of albuminoids 
fell toward the average figure, while those low in albuminoids had a 
tendency to rise toward it ; that is to say, six increased and six decreased 



AMERICAN WHEAT AND CORN. 43 

their albuminoids, the average agreeing with that of 1881, which seems 
to point to the fact the Colorado soil has a capacity for supporting 
a percentage of albuminoids in a wheat of about thirteen, and that if a 
variety in the seed has more than this it will tend to decrease to that 
figure, and vice versa. For example: A wheat having 16.11 per cent, 
in the grain sown, contained only 14.91 per cent, in the grain harvested, 
and one having 9.<>3 in the seed increased to 12.15 per cent., but of 
course a fall happens much more readily than the reverse. The Wash- 
ington Glass having only 11.88 per cent, of albuminoids in theseed failed 
to improve, but this is owing to an inherent dislike of this wheat where- 
ever it grows to assimilate nitrogen, a peculiarity which Colorado could 
not overcome. 

In the other constituents the ash increased in nine cases out of 
twelve, the new soil furnishing a large supply of mineral food, the 
oil in seven, and the fiber in eleven cases. The increase of the latter 
seems to be a common accompaniment of flourishing growth. In every 
case the size and general appearance was much improved, and, as a 
consequence, the weight of -one hundred grains of the crop was much 
heavier than of the seed — in fact, averaged over twenty-six per cent, 
heavier. 

Of the forty-four wheats from Colorado grown during two years, 
only one fell below Hi per cent, of albuminoids, and only six below 12 
per cent. Only two of this number weighed less than 4 grams per 
hundred grains. In Forth Carolina, on the contrary, twenty-two of 
whose wheats were analyzed, only two exceeded 12 per cent, of albumi- 
noids, while the weight of one hundred grains averaged as high as 3.776. 
In Oregon another phase is preseuted, as has been before mentioned. 
Out of eight wheats which were analyzed by us, none contained more 
than 9.47 per cent, of albuminoids, or weighed less than 4.253 grams per 
hundred grains. In Virginia a .stinted wheat was found, weighing only 
1.830 per hundred grains, and yet having 14 percent, of albuminoids. 
The effect of locality is well represented by these few facts, and the 
necessity for a determination of the weight of one hundred grains is 
apparent when a few of these exceptional analyses are printed side by 
side. From the chemical analyses alone we should be misled as to the 
value of the wheats which follow: 

Analyses of wheats from different Statin. 





1 IregOD. 


Colorado. 


Xortb Carolina. 


Virginia. 


Weight of 100 grains 


5. 74.-. 


5.193 


4.628 


1.830 


Water 


10.68 
2. 20 
2.16 

74.91 
1.65 
8. 40 


9. 3S 
2. •";: 
2. 97 

68.38 
1.59 

l 5. 1 i 


9.30 
1.80 

'_•. 27. 

77. 42 

1.95 

9.28 




9.45 


Oil 


2.18 






Fiber.' 

Albuminoids 


1.90 
14.00 



100.00 100.00 100.00 100.00 

Nitrogen 1.34 | 2.43 "1.43 2.24 



44 



AMERICAN "WHEAT AND CORN. 



Too much confidence, it is seen, cannot be placed on the size and ap- 
pearance of a wheat, or, conversely, on the chemical analysis alone. 
When both these elements in its constitution are favorable, then alone 
can it be pronounced a good wheat. 

The effects upon the composition of the grain which we have studied 
seem to be largely dependent on the soil, seed and cultivation being 
the same. A good illustration of this is furnished by some analyses 
which were lately made of seed which was sown in 18S2 on both corn 
ground and fallow land on a farm in Maryland belonging to Judge 
John M. Robinson, and of the crops from the two fields. 

Fultz wheat, Queen Anne County, Maryland. 





Seed wheat, 
1882. 


Corn ground, 1883. 


Fallow, 1883. 




3.198 


3.685 


3 602 








11.06 
1.85 
1.98 

73.43 
1.70 
9.98 


11.34 
1.66 
2.30 

73.18 
1.72 
9.80 


11.38 


Ash 


1 64 


Oil 






72 99 








10 85 








100. 00 


100. 00 


100. 00 




1.60 


1.57 









The better wheat season of 1883 produced a heavier grain than 1882, 
but as the soil was unchanged in itself or by unusual applications of 
fertilizers, the albuminoids increased only slightly on the fallow field. 
The latter, as one would expect, produces a grain richer in nitrogen than 
the corn ground, from its accumulated store of nitrogen. The fallow 
crop, too, was larger in amount than that from the corn ground. 

Further information as to the effect of soils upon wheat has been 
sought by analyzing the seed distributed by the Department in the last 
two or three years, and as many samples of the crops raised therefrom 
as could be obtained. The results have already been given for Colo- 
rado and proved of great interest. In no other State has there been 
such an extended interest taken in the subject, and the specimens are 
therefore more scattered. The results which have been worked out ap- 
pear in the table. 



AMERICAN WHEAT AND CORN. 



45 





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46 



AMERICAN WHEAT AND CORN. 









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AMERICAN WHEAT AND CORN. 47 

With the exception of the small sized Black Sea wheat sent out in the 
autumn of 1883, they do not sustain the reputation of foreign wheats 
derived from the analyses which have been quoted. The results of the 
analyses of the crops of the Red and White Mediterranean show that 
although poor in themselves, the foreign wheats had a tendency to, and 
in almost every case did, increase their percentage of albumen wherever 
they were grown. They often diminished in size, however. The crops 
from domestic seed, on the contrary, never improved even under circum- 
stances where the foreign seed did so. 

The irregularity of the way in which the specimens were grown makes 
any conclusions based upon their analyses unsafe, and the results are 
merely recorded until they can be added to and completed. It may be 
said, however, that the two lots of rice wheat, distributed in 1881 and 
in 1882, differed in a marked degree in the amount of albuminoids they 
contained, and the crops from them differed in quite as marked a man- 
ner, being easily identified as from one source or the other by the 
albuminoids which they contained. Such a permanent difference would 
scarcely last any length of -time if the soil were unable in any case to 
sustain the higher albuminoids of the 18S1 seed. In Kentucky, in two 
cases, the high percentage was found in two successive crops, but fell 
off a per cent, in the second year more, and there seems to be no reason 
from the analyses which we have made to characterize a variety of any 
one name as containing under all circumstances a higher percentage of 
nitrogen than another. 

ANALYSES IN GREATER DETAIL. 

In the description of the methods of analyses an account was given 
of a more elaborate proximate examination than we have usually em- 
ployed, and which was followed in the analyses of the Colorado wheats 
of 1881. Those analyses have been already printed in this form, and it 
merely remains to refer to certain others in the annual report of the 
Department for 1878 and to record in a like manner several made lately, 
which in the large tables by States are only given in their abbreviated 
form. 



48 



AMEKICAN WHEAT AND COEN. 



Detailed analyses of wheat. 



to M 

».a 

*> p. 

gen 









Color 

Consistency 

Weight of 100 grains 

Specific gravity 

Fresh gluten 

Dry gluten 

Total nitrogen 

Moisture 

Ash 

Fat 

Sugar, &c 

Dextrine, &c 

Starch - 

Alb. sol. in 80 per cent, alcohol. . 
Alb. insol. in SO per cent, alcohol 
Crude fiber 

Total N. X 6.25 



Bed. 
Soft, 
3.458 



29.12 
10.54 

1.99 

11.01 
1.98 
2.53 
4.04 
2.40 

63.90 
4.19 
8.25 
1.70 



100. 00 
12.44 



Ked. 
Soft. 



26. 12 
9.26 

1.90 

10.39 
2.53 
3.05 
4.24 
2.34 

63.55 
4.44 
7.44 
2.02 



Med. h'rd 



19.76 
7.65 

1.46 

10.05 
2.08 
2.45 
3.70 
1.74 

68.57 
4.53 
4 60 
2.28 



Soft. 



26.57 
9.07 

1.71 

11.22 
1.97 
2.18 
3.12 
2.00 

66.47 
5.66 
5.03 
2.35 



Eed, 

Med. h'rd 

3.454 

1.353 

23.45 
7.80 

1.68 

10.28 
1.80 
2.28 
3.46 
1.60 

67.80 
3.43 
7.07 
2.28 



Eed. 

Med. h'rd 

3.349 

1.384 

29.83 
9.91 

1.99 

8.64 
1.99 
2.33 
3.60 
1.68 
66.83 
4.15 
8.29 
2.49 



100. 00 
11.88 



100. 00 
9.13 



100. 00 
10.69 



100.00 
10.50 



100. 00 
12.44 



Color 

Consistency 

Weight of 100 grains.. 
Specific gravity 



Fresh gluten. 
Dry gluten 



Total nitrogen . 



Moisture 

Ash 

Fat 

Sugar. &,c 

Dextrine, &c 

Starch 

Alb. sol. in 80 per cent, alcohol — 
Alb. insol. in 80 per cent. alcohol- 
Crude fiber 



Total N. X6.25. 



Eed. 

Med. h'rd 

3.867 

1.373 

28.49 
9.79 



.18 
.01 
.35 
36 
54 






3. 
1. 

67.61 
3.64 
7.74 
2.57 



100. 00 
11.38 



Yellow. 

Hard. 

3.860 

1.364 

25.24 
9.16 

1.79 

9.18 
1.91 
2.16 
3.70 
1.68 
67.90 
5.17 
6.02 



100. 00 
11.19 



Yellow. 
Hard. 



1.384 

28.29 
9.79 

1.76 

8.43 
2.09 
2.23 
3.14 
1.56 
68. S3 
4.92 
6.08 
2.72 



100. 00 
11.00 



ss 



Amber 

Med. h'rd 

3.583 

1.352 

29.58 
9.97 



9.45 
1.89 
1.80 
3.12 
1.86 
67.45 
5.30 
6.45 
2.68 



100. 00 
11.75 



Amber, 



3.492 



28.97 
10.03 

1.79 

10.99 
2.22 
2.42 
3.40 
1.76 

65.73 
4.58 
6.61 
2.29 



100. 00 
11.19 



OP 



Glassy. 

Hard. 

4.073 

1.413 

26.37 
9.27 

1.71 

10.87 
1.75 
2.04 
3.18 
2.00 

66.95 
3.97 
6.72 
2.52 



100. 00 
10.69 



[Locality, &c. : !N"os. 752, 753, spring wheat distributed by Department, Nos. 754, 755, W. J". Beall, 
Lansing, Mich. Nos. 756-762, Missouri Agricultural College. jSTo. 763, Hosford, Vt.] 



At present no attempt at interpretation of these data seems desir- 
able. 



AMERICAN WHEAT AND CORN. 



49 



GLUTEN. 

In a large number of the wheats which have been analyzed, determi- 
nations of gluten have been made mechanically. The results are here 
tabulated : 





"d 


a 


— 


•5 


'c 


g 


in] number. 


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a 

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S 
- 

c 


£ 5 









o 


V 






OD 


to 


to 


to 


to 


M 


PH 


731 


1.79 


11.20 


25.23 


8.91 


35.3 


4.97 


744 


1.88 


11.73 


26.91 


9.99 


37.1 


5.31 


721 


1.88 


11.73 


32.92 


11.19 


34.0 


6.48 


7'JS 


1.88 


11.73 


25.06 


9.49 


37.8 


5.05 


727 


1.93 


12.08 


23.80 


9.22 


38.7 


4.77 


720 


1.96 


12.25 


32.24 


11.38 


35.3 


5.81 


725 


1.96 


12. 25 


35. 22 


11.74 


33.3 


6.00 


730 


1. 96 


12. 25 


33.59 


12. 10 


36.0 


6. 17 


738 


1.96 


12. 25 


28.92 


10.06 


34.8 


5.13 


724 


1.99 


12. 43 


36.96 


12.14 


32.8 


6.10 


726 


2.02 


12. 60 


28.31 


111 64 


37.6 


5.26 


723 


2. 07 


12.95 


32. JJ 


10.74 


33.3 


5.19 


741 


2. »7 


1J. 95 


29. 52 


11.23 


38.0 


5.41 


746 


2. 07 


12. 95 


30. 14 


10.69 


35.5 


5.16 


742 


2.16 


13.48 


34. 78 


11.83 


34.0 


5.63 


736 


2.16 


13.48 


33.05 


10.90 


33.9 


5.04 


721- 


2.18 


13.65 


34.16 


11.88 


34 8 


5.45 


732 


2. 18 


13. 65 


35.15 


11.93 


33.9 


5.47 


745 


2. 18 


13. 65 


34. 01 


12.11 


35.6 


5.55 


748 


2.18 


13.65 


34. 32 


13. 08 


38.1 


6.00 


729 


2.21 


13.83 


42.12 


14.33 


34.0 


6.49 


747 


2. 24 


14.00 


32. 24 


11.37 


35.3 


5.08 


750 


2.24 


14.00 


35.81 


12.52 


34.9 


5.58 


733 


2.27 


14.18 


35.36 


12.07 


34.1 


5.31 


739 


2.27 


14.18 


34.86 


11.83 


33.9 


5.19 


734 


2.32 


14.53 


32.41 


12.13 


37.4 


5.23 


735 


2.35 


14.70 


35. 01 


. 12.34 


35.2 


5.25 


737 


2.42 


15. 05 


38.33 


14.45 


37.7 


6.00 


743 


2.44 


15.23 


33.69 


12.06 


35.8 


4.94 


749 


2.44 


15. 23 


37.54 


13.51 


35.9 


5.54 


751 


2.44 


15.23 


36.61 


13. 8:1 


37.8 


5.66 


740 


2.55 


15.93 


39.47 


14.23 


36.0 


5.58 


Average. 


2.14 


13.38 


33.12 


11.74 


35.5 


5.49 



Wheats from Colorado, 1882. 


Seed from Department, 1881. 




© 


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to 


to 


to 


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to 


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to 


786 










785 










788 


2. 02 


12.60 


32. 71 


12.37 


787 


1.88 


11. 72 


24. 24 


10, 15 


790 


1.90 


11.90 


28. 62 


11.57 


789 


1.76 


11.03 


24.29 


9.27 


792 


2.32 


14.53 


33.61 


13.16 


791 


2.02 


12. 60 


23. 48 


9.16 


794 


2.18 


13.65 


36.42 


13.19 


793 


2. 24 


14. 00 


34. 35 


13.27 


796 


1.99 


12. 43 


33.58 


12.35 


795 


2.49 


15.58 


46.17 


17.19 


798 


1.90 


12. 25 


32.55 


11.86 


797 


1.57 


9.80 


9.67 


3.82 


800 


1.99 


12. 43 


37.79 




799 


1.76 


11. 03 


in. f^ 


8.08 


802 


2.27 


14. IS 


45.26 


15. 54 


801 


2.32 


14.53 


38. 66 


13.99 


804 


1 . 85 


11.55 


26.29 


10.16 


803 


1.93 


12. I)K 


25. 84 


9.78 


806 


2. 38 


14.88 


40.95 


15. 06 


805 


2.06 


16.^)3 


47. 57 


17.83 


808 


2.02 


12. 60 


36.90 


13. 18 


807 


2.02 


12. 60 


36.35 


12. 83 


Average. 


2. Oil 


13.06 


34.69 


12. 89 


Average. 


2.07 


12. 94 


30. 63 


11.66 


Highest 


Z 


14.88 


45.26 


15.54 


Highest 


2.66 


10. 63 


47. 57 


17.83 


Lowest . 


1. 85 


11. 55 


26. 29 


10.16 


Lowest . 


1.57 


11.03 


9.67 


3.82 



3538 w c- 



50 



AMERICAN WHEAT AND CORN. 



"Wheats from North. Carolina, 1882. 




6 






&-. 




6 


3 


-^ 








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^3 


.3 




p-j 


3 


& . 


a 




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rt . 


a . 


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1 
1 


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■32 

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o s 


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3 


a 

3 

a 


= a 

.i£ 3 
3 M 


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■S.9 


o 3 






0) 




o 




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V 


ga 


u 


g fcn 










H 




^ 


u 






















ffi 




ro 


ft 


ft 


ft 


ft 


m 


ft 


ft 


ft 


ft 


811 


1.76 


11.03 


27.68 


10.56 


824 


1.62 


10.15 


23.98 


9.18 


812 


1.43 


8.93 


12.78 


5.16 


825 


1.90 


11.90 


30.55 


11.55 


813 


1.65 


10.33 


17.47 


6.99 


826 


1.48 


9.28 


17.62 


7.12 


814 


1.62 


11.15 


23.01 


9.02 


827 


1.54 


9.63 


18.31 


7.18 


815 


1.60 


9.98 


24.45 


9.25 


828 


1.82 


11.38 


27.32 


10.63 


816 


1.54 


9.63 


17.77 


6.92 


829 


1.96 


12.25 


32.49 


12.05 


817 


1.51 


9.45 


25.23 


9.55 


830 


1.99 


12.43 


32.39 


12.38 


818 


1.60 


9.88 


22.14 


8.46 


831 


1.60 


9.98 


22.18 


8.74 


819 


1.79 


11.20 


30.43 


11.30 












820 


1.46 


9.10 


18.81 


7.73 


Average. 


1.67 


10.50 


23.94 


9.26 


822 


1.71 


10.68 


23.00 


9.54 












823 


1.88 


11.73 


31.24 


11.97 


Highest . 


1.99 


12.43 


32.49 


12.38 












Lowest.. 


1.43- 


8.93 


12.78 


5.16 



"Wheat from Oregon. 


"Wheat from Virginia. 







^ 


CO 


t-. 







3 




t>> 




_£j 


,3 


*o 


■3 




& 


j= 




-3 





P 


=3 . 


a . 




<a 


3 


cS . 


a 




pO 




'S'S 




3 3 




<H . 






3 a 




° fl 








a 
3 
■ 


a 




3 s 






^a 


1.S 


-w"S 
3~ 


35 


^ 3 


-ti 3 


3.2 


tz 







ga 


a bo 



g M 


% 


03 


s a 


u 


g M 






S-t 


u 










t< 


h 






















cc 


ft 


ft 


ft 


ft 


m 


ft 


ft 


ft 


ft 


772 


1.37 


8.58 


3.11 


1.24 


780 


2.24 


14.00 


37.41 


14.01 


773 


1.29 


8.05 


16.89 


6.34 


781 


1.62 


10.15 


11.37 


4.39 


774 


1.34 


8.40 


5.04 


2.04 


782 


1.85 


11.55 


26.39 


11.66 



Relation of gluten to nitrogen, and of dry to moist gluten. 





Dry gluten to 
nitrogen. 


Dry to moist 
gluten. 


In Colorado wheat, 1881 

In Colorado wheat, 1SS2 

In seed sent to Colorado, 1881 - 
In North Carolina wheat . . . 


5.49 
6.12 
5.63 
5.54 
2.41 
5.22 


35.55 
34.56 
38.07 
38.68 
38.20 
39.98 







The average gluten in the Colorado wheats of 1882 has improved over 
that in the seed furnished by the Department, although the average 
nitrogen is alike in both. This may, however, be due to the fact that 
many wheats after they have been preserved a year do not yield as 
much gluten as when they are fresh. This has been noticed in exami- 
nation of the wheats grown in 1879, which we have had in hand this 
year, and for that reason determinations of gluten in these specimens 
have been omitted. As an example of the effect of time upon the gluten 
I have recently had some duplicate determinations made with wheats 
which had already been examined a year ago. 






AMERICAN WHEAT AND CORN. 51 

Duplicate determinations of gluten in wheat grown in 1862. 





Determinations made in 
1882. 


Determinations made in 
1883. 


No. 


Per cent of Per cent, of 
moist gluten. , dry gluten. 


Per cent, of 
moist gluten. 


Per cent, of 
dry gluten. 


752 


. 29.12 10.54 
20. 12 9. 26 

19. 76 j 7. 05 
23. 45 | 7. 80 


23.39 
22. 01 

.oo 

10.70 


9.51 


753 


9.19 


754 


.00 


756 


4.17 







The later determinations are seen to be the lowest, but there is much 
difference in the way varieties act. No. 753, for instance, loses but 
slightly, while it was found to be impossible by the most careful manip- 
ulation to extract any gluten from No. 754 after it had stood a year. 

An explanation is thus furnished of the fact that No. 797 of the seed 
wheats sent to Colorado has such an extremely low percentage of gluten. 
It bad been preserved more than a year before the gluten was deter- 
mined, and was a wheat which could not resist the action of time. Ex- 
aminations of wheats at intervals in this way will distinguish their 
keeping qualities, a matter of great importance. Among the flours 
analyzed and described elsewhere is one which, from its low riercentage 
of gluten and abnormal relation to its nitrogen content, is shown to be 
without any ability to withstand the effects of storage for a long time. 
It may safely be said that if a wheat or flour is found whose gluten falls 
below four times its nitrogen it has been injured by storage or some 
other injurious action; and from our averages it is apparent that a good 
wheat should contain as much as five and a half times as much gluten 
as nitrogen. 

The North Carolina wheats contain the same relative amounts of 
nitrogen, and of moist and dry gluten as those from Colorado, and are 
in no way abnormal, but they show how low the gluten descends in our 
poorer Eastern wheats. 

In the samples from Oregon and Virginia, on the contrary, the rela- 
tions are very irregular. Those from Oregon are all extremely low, and 
only one within the limit of the necessary relation to the nitrogen. 
These wheats may have become injured, but it is more probable that it 
is an inherent peculiarity of the Oregon grain, for, as has been previously 
shown, the wheat from that State, at least as far as it has been examined, 
is quite different from any other wheat with which we are acquainted. 

The specimens from Virginia are peculiar in that No. 780, the smallest 
wheat yet examined, weighing only 1.803 per 100 grains, is quite normal 
in its gluten content, while No. 781, grown under slightly more advan- 
tageous conditions directly beside it, is quite as abnormal. 

Something in the method of harvesting or preservation of the sample 
must be the cause of this, but the determinations would be sufficient to 
show that No. 780, small as it is, would be preferable for bread-making 
to No. 781. 



52 AMERICAN WHEAT AND CORN. 

The crude gluten, after it has beeu extracted from the wheat, consists, 
as is well known, of the four principal nitrogenous constituents of the 
wheat, the fifth, albumen or cerealin, being washed away, and in addi- 
tion there are present numerous impurities, including in the dry sub- 
stance a small portion of water, which can only be removed at a high 
temperature, some fat, starch, and fiber. To determine the relative 
amount of these substances the following analysis of an average sample 
of crude gluten has been made. 

Composition of crude gluten dried at 100° G. 

"Water 3.97 

Ash 2.90 

Fat 4.97 

Fiber 3.24 

N. X 6.25 74.19 

Undetermined non-nitrogenous 10.73 



100. 00 
Only about 74 per cent, of the crude gluten is pure, and the remain- 
der impurities ; that is to say, if the pure gluten is supposed to contain 
16 per cent, of nitrogen. As there were 10.73 per cent, of the crude 
substance which was neither water, ash, fat, nor fiber, and it seemed im- 
probable that this could all be starch, the question arose as to whether 
the pure gluten did not contain less than 16 per cent, of nitrogen. Eitt- 
hausen had suspected from his work that variations in the amount of 
nitrogen in the constituents of gluten was possible, and in order to de- 
cide this point a small amount of pure substance was made from flour 
and analyzed with the following result: Ash-free gluten, dried at 130° 
O.j contained 15.91 per cent, of nitrogen. 6.25 then is, without doubt, 
the proper factor to employ, and the undetermined 10.73 per cent, must 
consist of impurities. This amount is larger than that found by Eitt- 
hausen, but it seems to remain constant in all cases with the same 
method of manipulation, as is shown by the small variation in the rela- 
tion of the crude gluten to the nitrogen, and therefore does not affect 
the results as a means of comparison of wheats, and judging of their 
milling qualities. It must merely be borne in mind that we are dealing 
with a crude, not a pure, gluten. 

The relation between nitrogen and gluten in wheats "which we have 
found agrees very well with Eitthauseu's figures, but the amount is 
lower, as we might expect from the inferior amount of nitrogen in our 
wheats. He found that the dry gluten averaged 14.38 per cent, or 5.64 
times the nitrogen, and his analyses show that the crude gluten which 
he obtained was mther purer than ours. 

FLOUR AND BREAD. 

The subject of flours and the bread produced from them has been very 
extensively considered on the continent of Europe and nowhere has 



AMERICAN WHEAT AND CORN. 53 

there been more attention given to it than in Hungary and in Vienna. 
In the reports of the United States Commissioners to the Vienna Ex- 
hibition of 1873, Professor B. W. Horsford has given an extensive paper 
upon the subject. 

In considering the immediate causes of heavy and light bread, he shows 
that the gluten of the flour is the body whose tenacity and elasticity 
when in the dough enables it to hold the bubbles of gas which are 
formed in the.process of rising, and that, consequently, a flour deficient 
in gluten cannot make a light bread. The gluten, however, when present 
in sufficient amount, must be in such a physical condition as not to be 
injured and discolored by the fermentation which goes on in the dough 
through the action of the yeast. The methods of milling are, of course, 
responsible for the condition in which the gluten is left in the .flour 
originally, but the length of time and manner in which the flour is 
preserved have their ultimate effect upon it. 

With a view to a study of the quality of some of our American flours 
in common use and the breads and other products made from them, the 
following analyses have been made : 

986-902. Breads, rolls, buns, and cakes from J. Seitz bakery, Wash- 
ington, D. C, purchased immediately after coming from the oven. 

1135-1140. Blours used in making the previous breads, &c, and des- 
ignated as follows: 

1135. "Eagle Blufl'." Illinois spring wheat. 

1136. "BedBiver." Minnesota spring wheat. 

1137. "Wife's Delight." Wisconsin spring wheat. 

1138. "Richmond." Virginia winter wheat. 

1139. "E. A. Schriver." Maryland winter wheat. 

1140. "BedS." Ohio winter wheat. 

1 121-1122. Flour and bread made from it in the family of John Dugan. 
Beceived thirty-six hours after coming from the oven. 

1177-1180. Flour and bran, and white and Graham bread made there- 
from. Purchased at Kraft's bakery, Washington, D. C. 

1181-2, 1194-1196. Flours, bread, and biscuits from my own kitchen 



54 



AMERICAN WHEAT AND CORN. 
BREADS. 



986. 

Family 

loaf. 



987. 

Graham 

loaf. 



French 
rolls. 



Beaten 
rolls. 



990. 
Sweet 
buns. 



991. 
Sugar 
cakeB. 



Dry substance. 

A8h 

Fat 

Sugars, &o 

Dextrine 

Starch 

Soluble albuminoids . . . 
Insoluble albuminoids . 
Fiber 

Nitrogen 

Total albuminoids 

Percent, of crust 

Original substance. 

"Water 

Ash 

Fat 

Sugars, &c 

Dextrine 

Starch 

Soluble albuminoids . - 
Insoluble albuminoids 
Fiber 

Nitrogen 

Total albuminoids 



1.86 
.95 

3.45 

4.55 
75.00 

1.90 
10.93 

1.36 



100. 00 



2.05 
12.83 



37.30 

1.17 

.60 

2.16 

2.85 

47.03 

1.19 

6.85 

.85 



100. 00 



1.29 
8.04 



1.80 
1.00 
4.37 
4.90 

72.87 
3.01 

10.27 
1.78 



1.91 
3.41 
4.29 
4.10 
71.69 
3.44 
9.78 
1.38 



1.55 
5.65 
5.21 
3.64 

68.94 
1.56 

10.65 
2.81 



2.15 

6.18 

• 10. 89 

4.37 

64.40 

2.64 

8.93 

.44 



100. 00 



2.12 
13.28 



56.50 



37.88 

1.12 

.62 

2.71 

3.04 

45.27 
1.87 
6.38 
1.11 



100. 00 



1.32 
8.25 



100. 00 



2.11 
13.22 



100. 00 



1.96 
12.21 



100. 00 



1.85 
11.57 



32.24 
1.29 
2.31 
2.91 
2.78 

48.58 

2.33 

6.63 

.93 



24.21 
1.17 
4.28 
3.95 
2.76 

52.25 
1.18 
8.07 
2.13 



26.99 
1.57 
4.51 
7.95 
3.19 

47.02 

1.93 

6.52 

.32 



100. 00 



1.43 
8.96 



100. 00 



1.48 
9.25 



100. 00 



1.35 
8.45 



.78 

11. 30 

27.60 

2.01 

46.83 

2.60 

5.74 

3.14 



100, 00 

1.33 

8.34 



8.79 

.71 

10.31 

25.18 

1.83 

42.71 

2.37 

5.24 

2.86 



100. 00 



1.22 
7.61 



FLOURS. 





992. 

Molasses 

cakes. 


1121. 

Bread, 

John D. 


1122. 

Flour, 

John D. 


1135. 

Eagle Bluff 

Spring. 


1136. 

Red River 

Spring. 


1137. 

Wife'sDe- 

light 

Spring. 


Dry substance. 
Ash 


2.38 

4.37 

36.08 

3.56 

45.19 

.90 

7.97 

.45 


2.56 

1.09 

4.69 

6.42 

73.29 

.92 

10.15 

.88 


.68 
1.09 
1.36 
4.14 
79.65 
2.90 
9.23 

.45 


.91 

1.52 

' 2.17 

2.19 

79.00 

2.90 

10.88 

.43 


.58 
1.23 
2.34 
1.18 
81.43 
2.61 
9.74 

.89 


.46 


Fat 


1.32 




1.85 




1.76 




83.17 


Soluble albuminoids 

Insoluble albuminoids 

Fiber 


3.39 

7.60 

.45 








100. 00 

1.27 
7.97 


100. 00 

1.76 
11.07 


100. 00 

1.95 
12.13 


100. 00 

2.20 
13.78 


100. 00 

1.98 
12.35 


100. 00 

1.75 




10.99 






Original substance. 


10.22 

2.14 

3.93 

32.39 

3.20 

40.57 

.00 

7.15 

.40 


30.32 

1.79 

.76 

3.27 

4.47 

51.07 

.64 

7.07 

.61 


12.00 
.60 
.96 
1.64 
3.64 
70. 08 

:. so 

8.12 
.40 


12.30 

.80 

1.33 

1.90 

1.92 

69.29 

2.54 

9.54 

.38 


13.55 

.50 

1.06 

2.02 

1.02 

70.40 

2.26 

8.42 

.77 


12. 40 


Ash 


.40 


Fat 


1.16 




1.62 




1.54 




72.86 


Insoluble albuminoids 

Fiber 


2.97 
6.66 
.39 








100. 00 

1.14 
7.15 


100. 00 

1.23 

7.71 


100. 00 

1.71 
10.68 


100. 00 

1.93 
12.08 


100. 00 

1.71 
10.68 


100. 00 
1.54 




9.63 







AMERICAN WHEAT AND CORN. 

FLOURS. 



55 





1138. 

Richmond 

Winter. 


1139. 
B. A. S. 

Ind. 
■Winter. 


1140. 

Red S. Ohio 

Winter. 


1177. 
WhiteLoaf. 


1178. 

Graham 

bread. 


1179. 
Flour 1177. 


J>r\i subseance. 
Ash 


.62 
1.48 
1.86 
1.84 
82.22 
4.79 
6.74 
.45 


.73 
1.61 
1.74 
2.30 
82.89 
2.33 
7.95 

.45 


.73 
1.52 
1.80 
2.34 
80. 62 
3.83 
8.57 
.59 


1.75 

.52 
2.44 
5.20 

75.82 
2.02 

11.19 
1.06 


2.81 
1.22 
5.73 
4.80 

69.53 
1.88 

12.17 
1.86 


.51 


Fat 


1.37 




1.97 




2.36 


Strtrrh 


78.93 


Soluble albuminoids 

Insoluble albuminoids 

Fiber 


2.24 
10.59 
2.03 








100. OU 

1.84 
11.53 


100. 00 
1.64 


100. 00 
1.09 


100. 00 

2.11 
13. 21 


100. 00 

2.25 
14.05 


100. 00 
2.05 




10.28 I 12.40 


12.83 






Original substance. 


11.95 

.55 

1.30 

1.64 


11.40 
.65 
1.43 
1.54 


11.05 
.65 
1.35 
1.80 


36.07 

1.12 

.33 

1.56 

3.33 

48.47 

1.29 

7.15 

.68 


33.22 

1.88 
.81 
3.83 
3.20 
46.43 
1.26 
8.13 
1.24 


11.70 


Ash 


.45 


Fat 


1.21 




1.74 




1.62 


2. 04 2. OS 


2.08 


Starch 

Fiber 


72. 39 

4.22 

5.93 

.40 


73.44 
2.06 
7.04 
.40 


71.71 

3.41 

7.62 

.53 


69.70 
1.98 
9.35 
1.79 








100. 00 

1.62 
10.15 


100. 00 
1 46 


100. 00 
1 76 


100. 00 

1.35 

8.44 


100. 00 

1.50 
9.39 


100. 00 
1.82 




9. 10 11 OS 


11.38 











FLOURS. 





1180. 
Bran 1178. 


1181. 
Biscuit, 
Wisery. 


1182. 
Flour, 
Wisery. 


1194. 
Biscuit, 
Wisery. 


1195. 

Loaf, 
Wisery. 


1196. 

Flour, 

AVisery. 


Dry substance. 
Ash 


.77 
5.58 
7.21 
3.69 

59. 27 
1.86 

13.06 
8.56 


1.37 
3.61 
4.27 
6.80 

71.73 
1.47 

10.18 
.57 


.45 
1.49 
1. 55 
2.02 
81.55 
3.58 
8.63 

.73 


.11 
5.08 
3.88 
8.55 

68.47 
1,35 

11.22 
1.34 


1.20 
4.74 
3.42 
8.89 

68.88 
1.75 

10.13 
.99 


.55 




1.21 




2. 17 




2.30 




80.89 


Soluble albuminoids 


2.74 

9.88 

.31 








100. 00 

2.39 

14.92 


160.00 1 100.00 

1. 86 1. 96 
11. 65 ! 12. 21 


100. 00 

2.01 
12.57 


100. 00 

1 90 
11.88 


100. 00 
2.01 




12.57 






Original substance. 
Water 


8.50 
.70 
5.11 
6.611 
3.38 

54. 2:: 

1.70 

11.95 

7.83 


33.40 

.91 

2.41 

2.84 

4.53 

47.77 

.98 

6.78 

.38 


11.10 

.40 

1.32 

1.38 

1.80 

72.50 

3.18 

7.67 

.65 


34. 69 32. 94 


9.55 


Ash 


.07 

3.32 

2.53 

5.58 

44.72 

,88 
7.33 

.88 


.81 
3.18 
2.29 
5.96 
46.19 
1.18 
6.79 

.66 


.50 


Fat 


1.09 




1.96 




2.08 




73.16 




2.48 


Insoluble albuminoids 

Fiber 


S.90 
.28 










100. 00 

2.18 
13.65 


100. 00 1110. 00 
1. 24 ' 1. 74 


100. 00 
1 .32 


100. 00 

1.27 
7.97 


100. 00 
1.82 




7.76 10 85 1 8. 21 


11.38 













56 



AMERICAN WHEAT AND CORN. 



The flours, as a whole, contain, average albuminoids, 10.09 per cent., 
and the difference between those from spring and winter wheats is 
small — 10.05 winter, and 10.79 spring. They may be said, as far as the 
analyses go, to be equally good. 

Considered in comparison with Hungarian flours, they are low in al- 
buminoids, but this might be expected from our previous experience 
■with wheats. Taken by themselves, they show a rather wide variation 
the highest having 12.0S per cent., and the lowest 9.10 per cent., the 
greatest variation being among the spring wheats. The average seems 
to be as high as could be expected from the wheats which we have ana- 
lyzed from the sections from which these flours came, there being al- 
ways a slight falling off in the amount of nitrogen in the best flour 
from that iu the grain. 

In their other constituents the flours show a plain and marked de- 
crease, as compared to the grain, in ash and fat, these two substances 
being contained in much larger amount in the outer coats of the grain 
which are removed than in the portion which forms the flour. The 
fiber, for the same reason, is, as we should expect, much smaller. 

The amount of starch necessarily increases proportionately as the 
other constituents diminish. 

The average of all these flours is compared below, with analyses of 
Hungarian flours given by Horsford. 





American. 


1. Imp. Extra. 


4. Roll flour. 


6. Bread flour. 




11.67 

.54 

1.25 

1.71 

1.79 

71.72 

2.80 

7.90 

.62 

10.70 


10.62 
.42 


10.42 
.59 


10.75 


Ash 


.76 


Oil 






















71.02 


67.30 


65. 63 














Fiber 










11.56 


12.37 


14.56 







The original Hungarian wheat containing 14 per cent, of albumi- 
noids and the average American certainly not more than 12 per cent., 
it appears that our flours are related to our wheat iu fully as advan- 
tageous manner as the Hungarian, if they can be considered as corre- 
sponding either to the Imperial Extra or Eoll flours, which seems allow- 
able. 

Kedzie and Atwater have analyzed twenty-eight flours from Michi- 
gan, Kansas, Minnesota, and Connecticut, and the results have been 
collected by Dr. Jenkins in the Eeport of the Connecticut Agricultural 
Station for 1879. 

Kedzie found that the flours from spring wheats contained more albu- 
minoids than those from winter wheats, but the average for all varie- 
ties is very nearly the same as for the flours which we have analyzed. 



AMERICAN WHEAT AND CORN. 



57 



Per < < n | 

Kedzie's spring wheat Horn- 12.58 

Kedzie's winter wheat flour 10. 54 

Average of twenty-eight flours 10. 89 

A\ erage of Department of Agriculture flours 10. 70 

The flours are shown by Kedzie's analyses to be somewhat independ- 
ent of the composition of the grain, but, as a rule, there is a greater or 
less loss of ash and albuminoids in the making of flour. Uis paper will 
be found in the Michigan Agricultural Eeport, 1877. 

As has been said before, the condition of the nitrogen, or, rather, the 
amount present as gluten, has much to do with the quality of the flour 
for baking purposes. 

Iu the six flours from Mr. Seitz's the gluten has been determined 
mechanically. 

Gluten in flours. 



No. 


■ Name. 


Nitrogen. 


Albuminoids. 


Moist gluten. 


Dry gluten. 


1135 


Eagle llluff, Minois Spring 


Per cent. 
1.93 
1.71 
1 . 54 
1.62 
1.46 
1.76 


Per cent. 
12.08 
10.68 

9.63 
10.15 

9.10 
11.03 


Per cent. 
39.46 
7.32 
24.89 
28.13 
25. 14 
31.20 


Per cent. 
12.98 


1136 
1137 
1138 


Wife's Delight, Wisconsin Spring 


2.80 
10 30 
10.37 


1139 
1140 


E. A. Schriver, Maryland Winter 

Red "S," Ohio Winter 


9.92 
11.67 










1.67 


10.45 


26.02 


9.67 









The Hungarian flours, according to Horsford, average 37 per cent, of 
moist gluten, so that ours, with the exception of that from Illinois 
spring wheat, are below the average. 

That from Minnesota wheat would certainly make a poor bread and 
must have deteriorated by keeping. 

Kedzie's determinations of gluten in sixteen flours, having an average 
of 10. <;9 per cent, albuminoids, showed an average of only 10.72 per cent, 
of gluten, slightly better than in the Washington flours, but still low. 
Under these circumstances, the question arises, can we have as good 
bread, that is to say, as light flours and palatable as the Vienna? Al- 
though Horsford sees no reason why we cannot, it seems to me that while 
our wheats and consequently our flours remain so poor in gluten we can- 
not, without particular care to find such a brand as the "Eagle Bluff," 
and even that would probably vary on every grinding. 

In the analyses of different grades of Hungarian flour which were 
mentioned above, the decrease iu amount of the albuminoids in the 
higher grades is apparent. 

The difference between the flour and the bran which is mixed with 
it at the Kraft bakery shows that the same is true in our mill products 
and that the Graham bread contains the greater percentage of albumi- 
noids, and the same would be found to be true in regard to the valuable 
ash constituents. It has been a moving question for a long time 



58 



AMERICAN WHEAT AND CORN. 



whether this ought not to be avoided aud whole flour preferred to that 
which has been so highly elaborated. 

Becent experiments by Dr. Max Eubner, published in the Zeitschriffc 
fiir Physiologische Ohemie, 1883, p. 45, seem to prove that, in addition 
to the argument in favor of white bread on account of its palatability 
and many other advantages, it is, in fact, much more thoroughly di- 
gested, aud consequently is really cheaper, weight for weight, to the 
poor man than the bread made with unbolted flour. We can only hope, 
then, for an improvement in the character of our wheats to add to their 
nitrogen content, and to improved methods of milling which we are fast 
becoming possessed of, to make it possible to produce a flour with the 
highest amount of nitrogen in the higher grades, and at the same time 
with it in the best physical condition. Then we may expect to improve 
our breads. 

CHEMICAL COMPOSITION OF BREADS, ETC. 

The changes which take place in flour during its conversion into va- 
rious forms of bread and cake is well illustrated in the analyses given 
in the table. 

The amount of water in the numerous kinds analyzed extends from 
nearly 38 in the breads to 9 per cent, in the sugar cakes, the beaten 
rolls and buns occupying a medium position. The amount of water, 
however, decreases very rapidly on exposure to the air, as the following 
determinations in a white and Graham loaf show, and in some rolls of 
domestic make: 

WHITE LOAF FROM KRAFT'S BAKERY. 

j 

(Serial ~Xo. 1177.) 



Weight. 



Per cent, lost 
of the total 
water pres- 
ent. 



Per cent of 
water in 
the bread 
on the day 
named. 



On leaving bakery : 

August 22 

On exposure : 

August 23 

August 24 

August 25 

August 26 

August 27 

August 28 

August 29 

August 30 

August 31 

Sepleniber 1 

September 6 



Grams. 
452 

422 
390 
379 
364 



346 
333 
326 
323 
318 
307 



18.39 
38.04 
44.77 
53.98 



65. 01 

73.00 
77.27 
79. 12 
82.17 
88.97 



36.07 

31.51 
25.90 
23.75 
20.60 



16.47 
12.91 
11.35 
10.52 
9.12 



After drying two weeks there had disappeared all but 11.03 per cent, 
of the original water, and the air dry material only contained 5.8G per 
cent, of water. 



AMERICAN WHEAT AND CORN. 



59 



GRAHAM LOAF FROM KRAFT'S BAKERY. 
(Serial Xo. 1178.) 



On leaving bakery: 

August 22 ..."... 
On exposure to air : 

August 23 

August 24 

August 25 

August 26 

August 27 

August 28 

August 29 

August 30 

August 31 

September 1 

September6 



Weight. 



Per eent. 
lost of 
total wa- 
ter pres- 
ent. 



Grams. 
464 

440 
412 
403 



355 
350 
346 
338 
323 



15.58 
33.77 
39.61 
51.95 



61.69 
70.78 
74.02 
76. 62 
81.82 
85.06 



Per cent, 
water in 
bread. 



33.22 

29.55 
24.75 
23. 07 
19.27 



15.99 
12.68 
11.43 
10.40 
8.28 
4.02 



BREAKFAST ROLLS. 
(Serial No. 1194.) 



"Weight. 



Per cent, 
lost of 
total wa- 
ter pres- 
ent. 



Per eent. 
water in 
bread. 



On leaving oven: 
August 23 ... . 

On'exposure : 
August 24 — 

August 25 

August 26 

August 27 — 
August 28... 
August 29.... 
August 30.... 

August 31 

September 1 . . 
September 6 . 



Qrams. 
364 

328 
314 
293 



277 
266 
261 
259 
259 
256 



28.50 
39.59 

57.00 



68.88 
77. 59 
81.55 
83 14 
83. 14 
85.51 



27.44 
23.17 
18.77 



14.08 
10.53 
8.81 
8.11 
8.11 
7.03 



The loaf breads dry more thoroughly, but do not lose their water as 
rapidly at first as the rolls. The rolls, it may be said, which were used 
in this experiment, were eight in number from a pan of twenty, and 
were not broken apart during the course of exposure. 

The changes of a chemical nature displayed are those which are 
already tolerably well known, namely, the conversion of some of the 
starch by fermentation into sugar, and by baking into dextrine. 

The albuminoids which in the flour are soluble in alcohol become in- 
soluble, showing that change has taken place in the gluten. 

The apparent increase in ash and fat is, of course, due to salt and but- 
ter or lard added in making the dough. 



60 AMERICAN WHEAT AND CORN. 

CORN (MAIZE). 

The varieties of maize or corn which have been analyzed by us and 
by other investigators whose analyses have been collected include — 

Dent : Red, Yellow, White, and Miscegenation ; 

Flint: Yellow, White, Blue Mexican, and Miscegenation; and 

Sugar or sweet corn. 

They amount to one hundred and thirty-three in number, of which 
thirty -two field and three sugar corns are by Johnson, Atwater, and 
Kedzie. 

The latter have been included, with proper acknowledgment, among 
our analyses, as a valuable addition to our data for the calculation of 
local averages. 

The specimens which we have had in hand are for the most part suf- 
ficiently accurately identified in the tables of analyses. It is only nec- 
essary to add that Nos. 18-24 Sugar corns were of the Department 
distribution of seed in 1878. Nos. 31, 33, 34, 36, 37, 38, 39, 40, 42, 43, 44, 
45 were collected by the New Hampshire Board of Agriculture in 1878. 

JSTos. 1244-1254, 1256-1271 were from the Missouri Agricultural 
College in 1879. 

No. 1255 was from V. W. Metcalf, Hopkinsville, Ky., in 1879. 

Nos. 1272, 1273, 1275, 1277 were from the Eastern Experimental 
Farm, Chester County, Pennsylvania, in 1879. 

Nos. 1945-1967 were from the exhibit of the Texas and Pacific Rail- 
road in the Department museum. 

Nos. 1961-1967 were from the exhibit of the Atchison, Topeka and 
Santa F6 Railroad. 

Nos. 1968-1970 were from the exhibit of the Texas and Arkansas 
Railroad. 

Most of these samples had been preserved some time before they came 
into our hands, and had, consequently, dried out, making the deter- 
minations of moisture rather lower than would be found in fresh corn. 

The specimens, it will be seen, are not from so many localities as the 
wheats, but they are widely scattered and furnish data which are en- 
tirely suited for a study of the variations in composition and for a com- 
parison with wheat. 

The methods of analysis have been exactly the same as were used 
with wheat, and the more detailed analyses of corn correspond in every 
particular with those, made in the same way, of wheat. 

RESULTS. 

The results upon which the conclusions in regard to corn are based 
are arranged in the following tables by States, in the same way as was 
done with the analyses of wheats. They explain themselves. 



AMERICAN WHEAT AND CORN. 



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AMERICAN WHEAT AND CORK 



67 



The average American corn as compared with the averages of foreign 
investigators, which no doubt include many of our corns, stands in quite 
a different position from wheat. 



AVERAGE OF A1IEK1CAN CORN COMPARE!' WITH AVERAGES OF FOREIGN INVESTIGATIONS. 





Richardson. 


Koenig. 


Wolff. 




10.04 
1.52 
5.20 

70.69 
2.09 

10.46 


13.12 
1.51 
4.62 

68.41 
2.49 
9.85 


14.40 


Ash 


1.50 


Oil 


6.50 




62.10 


Fiber .* 


5.50 




10.00 








100. 00 


100. 00 


100. 00 




1.67 
114 


1.58 
145 


1.60 











There is nojnarked difference between the averages, except in the 
matter of water, where, as in wheat, our grain is much drier. The 
American corn is rather better than the foreign article, if anything. 

In the averages for different sections of the country another fact is 
discovered which, after our experience with wheat, is still more surpris- 
ing than the result of the comparison of American and foreign corns. 

There is apparently the same average amount of ash, oil, and albumi- 
noids in a corn wherever it grows, with the exception of the Pacific 
slope, where, as with wheat, there seems to be no facility for obtaining 
or assimilating nitrogen. 

The amount of water is variable, but, as has been said, many of the 
samples had been on exhibition for a considerable time, and were con- 
sequently dried out. 

The increase in the fiber from East to West is not paralleled in the 
wheat, but, as we have seen, is often a feature of increased vigor. 

Corn is, then, an entirely different grain from wheat. It maintains 
about the same percentage of albuminoids under all circumstances, and 
is not affected by its surroundings in this respect. 

A study of the averages for each State shows that the samples from 
Pennsylvania and from Oregon and Washington Territory fall much 
below the average and that those from New Hampshire rise above it. 
The preponderance of averages for single States which do not vary 1 
per cent, proves, however, that corn is much more stable in its composi- 
tion than wheat, even though New Hampshire contains an extreme of 
11.67 per cent, average albuminoids, aud Pennsylvania, Oregon, and 
Washington Territory, extremes of 8.88, 8.40, and 7.88 per cent.. Only 
two analyses have been made from the Pacific slope and more are needed 
for confirmation, but as the two analyses, like those of the wheats 
grown there, are low in albuminoids it may safely be assumed to be a 
characteristic of that portion of the country. 



68 



AMERICAN WHEAT AND CORN. 



Having discussed the averages it is of interest to see how wide the 
variations in composition are: 

VARIATIONS OR EXTREMES FOR EACH CONSTITUENT OF CORN. 



Constituent. 



Water 

Ash 

Oil 

Carbbydrates 

Fiber' 

Albuminoids 

Weigbt of 100 kernels grams 



Higbest. 
percentage. 



Lowest, 
percentage. 



15.10 
2.10 
7.49 

75.73 
3.10 

13.65 



53. 679 



7.40 
1.18 
3.92 
65.97 
.78 
7.00 



Variation. 



7.70 
.92 
3.57 
9.76 
2.32 
6.65 



23. 605 



29. 074 



Above 
average. 



5.06 
. .58 
2.29 
5.04 
1.01 
3.19 



15. 769 



Below- 
average. 



3.64 
.34 
1.28 
4.72 
1.31 
3.46 



13. 305 



The variation in water has been explained, that of ash is remarkably 
small, of oil and fiber proportionately the same as in wheat, while albu- 
minoids has not nearly so wide a variation, and, in fact, in the analyses 
of the one hundred and fourteen corns only three contain less than 8 per 
cent., two more than 13 per cent., and seven more than 12 per cent., so 
that the usual limits may be said to lie between 8 and 12 per cent., and 
this is true of the analyses of foreign maize given by Koenig. 

Our conclusion must be, then, that corn can supply itself with nitro- 
gen under varied circumstances, but that it rarely is able to assimilate 
more than a certain amount, nor will it fall far below this amount. The 
bushels of crop may vary and the size of the grain, but the quantity of 
albuminoids is practically unchangeable. 

Under these circumstances it is perhaps needless to say that there is 
but slight variation in composition between different kinds of corn. 

Eed Dent is slightly inferior, but the remaining varieties are practi- 
cally of the same composition. 

Sugar corn is, however, quite distinct from the field or hard corns. 
Its average composition compared with the average of all the hard 
corns shows a much higher percentage of oil and somewhat higher 
ash, fiber, and albuminoids. The grain dries out more than the field 
corn and weighs less. 

AVERAGE COMPOSITION OP SUGAR AND FIELD CORN. 



Sugar, j Field. 



Number of analyses 

Water ., per cent. . 

Ash do 

Oil do..-. 

Carbbydrates ■. do 

Fiber do .. 

Albuminoids do 

Nitrogen do 

Weigbt of 100 kernels grams . . 



19 

8.44 
1.97 
8.57 

66.72 
2.82 

11.48 

1.84 
22. 236 



114 

10.04 
1.62 
5.20 

70.69 
2.09 

10.46 

1.67 
.910 



AMERICAN WHEAT AND CORN. 



69 



OTHEE CEREALS THAN CORN AND WHEAT. 

Sufficient analyses of other American cereals have not been made to 
determine what effect environment has had upon them. From foreign 
analyses it is possible to calculate the variations which are usually 
found, and it is fair to suppose that as the agreement is close with corn 
and wheat, it would be so in the remaining cereals. For this purpose 
the large collection by Koenig of analyses of cereals has been employed. 
The analyses of each serial are divided into percentages of the whole 
number made, according to the amount of albuminoids which they con- 
tain. It was then found that of this number 75 per cent, would fall 
within certain limits which might be regarded as the ordinary varia- 
tion to be expected. The extremes are as follows : 

Extremes of albuminoids in different cereals. 



Wheat 
Barley 
Oats.. 
Rye... 
Corn.. 



For all analyses. 



Highest. 



Per cent. 
24 
18 
18 
15 
15 



Lowest. 



Per cent. 
5 
6 
6 
8 
5 



For 75 per cent, of 
the analyses. 



Highest. 



Percent. 
14 
14 
13.8 
13 
10 



Lowest. 



Per cent. 



9 
9.25 



The probable variation in a wheat, therefore, is 6 per cent., barley 6 
per cent., oats 4.S per cent., rye 3.75 per cent., and corn 2.3 per cent. 

Wheat and barley have the widest variation, followed by oats and 
rye, corn having the smallest. 

It is apparent then that wheat and barley must be more susceptible 
to their supply of nitrogen than corn, which coincides with the results of 
Atwater's field experiments with various iertilizers. He found that 
corn responded less than other cereals to nitrogenous fertilizers. 

In closing this paper it must be said that many of the conclusions 
arrived at in the preceding pages are not intended as final or advanced 
in the light of anything more than possible deductions from the data at 
hand. Their absolute truth can only be decided by a more extended 
investigation. 



DEPARTMENT OF AGRICULTURE. 

BUREAU OF CHEMISTRY. 

BULLETIN No. 4. 



ATNT INVESTIGATION 



THE COMPOSITION 



AMERICAN WHEAT AND CORN 



SIMO-VJ) REPORT. 



CLIFFORD RICHARDSON, 

ASSISTANT CHEMIST. 



WASHINGTON: 

GOVERNMENT PRINTING OFFICE. 

1S84. 
2. 



1 



DEPARTMENT OF AGRICULTURE. 

BUREAU OF CHEMISTRY. 
BULLETIN No. 4. 



AN" INVESTIGATION 



THE COMPOSITION 



OF 



AMERICAN WHEAT AND CORN. 



Sl< OM» REPORT. 



CLIFFORD RICHARDSON, 

ASSISTANT CHEMIST. 



WASHINGTON: 
GOVEENMENT PEINTING OFFICE. 
1SS4. 
4443 BUL 4 CH £<ty,- "2- 



\ 






Washington, September 16, 1884. 
Sir : I have the honor to present for publication the results of a con- 
tinuation of the "Investigation of the Composition of American Wheat 
and Corn," the beginning of which appeared as Bulletin No. 1 of the 
Chemical Division of this Department. 
Respectfully, 

CLIFFORD RICHARDSON, 

Assistant Chemist. 
Hon. Geo. B. Loring, 

Commissioner. 

3 



SCOPE OF THE INVESTIGATION FOR 1883-84. 



The investigation of the past year has been confined almost entirely 
to wheat and its products, previous analyses of corn having been suffi- 
cient in number to demonstrate the very universal uniformity of its 
composition. A number of weighings of varieties of the latter have 
been made, however, to obtain information as to the sizes of kernels 
grown in different portions of the country, and a few determinations of 
ash and albuminoids. 

The wheats which have been analyzed, while including some scat- 
tered specimens, which have from time to time come to hand, have 
been principally from parts of the country which were not well repre- 
sented in our previous report or where those which have been selected 
were deemed by good judges to be not truly characteristic of the State ; 
as in the case of Minnesota. A selection from Professor Blount's crop 
of 18S3 has also been examined, it being the third consecutive year in 
which Colorado varieties grown under his direction have been ana- 
lyzed. The roller process of milling having attracted much attention 
and taken a prominent position in the methods of milling at the present 
day, a complete series of samples illustrative thereof has been supplied 
by C. A. Pillsbury & Co., of Minneapolis, and partial series by Warder 
& Barnett, of Springfield, Ohio, and Herr & Cissel, Georgetown, D. C, 
together with numerous flours from different millers in Minnesota and 
elsewhere, manufactured by gradual reduction. 

The question of the susceptibility of flour and other grain products 
to the humidity of the atmosphere has also been a subject of considera- 
tion, and baking experiments with flours from various States and of 
different grades have been carried on for comparison with similar work 
done in England a few years ago in which some of our wheats were 
included. 

LIST OF WHEATS 
Grown by Hugh L. Wysor, Newbern, Pulaski County, Virginia. 

1844. Dallas. 

Crop of 1883. Soil a very light sand; no fertilizers. The land has been in clover 
about four years ; the clover had run out when the land was broken in the 
fall of 188 - J ; sown broadcast and plowed in; no after-cultivation. Yield: 
Three-quarters winter killed ; the remainder gave 15 bushels per acre, weigh- 
ing 68 pounds per bushel. 

1845. Fultz-Clawsm. 

( '.up of 18rs5. Grown under the same conditions as the preceding. 



b AMERICAN WHEAT AND CORN. 

Grown by Peter L. J. Cogan, Addison, Webster County, West Virginia. 

1846. Marly Amber. 

Crop of 1883. Soil a loam with clay subsoil ; no fertilizers ; grain sown on corn 
stubble and plowed in with shovel-plow. Yield : 10 or 12 bushels per acre. 

Grown by Jacob W. Wharton, Forney, Cherokee County, Alabama. 

1847. Dallas. 

Crop of 1883. Soil an upland, gravelly ridge ; no fertilizer. The soil had been 
in cotton the previous year and the cotton was manured with a compost of 
phosphate, stable manure, and cotton-seed at the rate of 300 to 400 pounds 
per acre. The seed was put in as follows : A furrow was run under the cot- 
ton stalks, plowing them out, and the seed being put in was turned under 
with a horse-turner or sometimes a small scooter, plowing the land as 
thoroughly as possible. Yield : 10 to 12 bushels per acre, weighing 60 pounds 
per bushel. 

1848. Dallas. 

Crop of 1883. Like the previous sample, but grown in a valley on loam, not so 
gravelly, between a gray and red in color. Yield : The same. 

Grown by R. W. Gibbins, Mot Springs, Garland County, Arkansas. 

1849. Red Mediterranean. 

Crop of 1883; soil, clay; no fertilizer; ground turned with a two-horse plow ^ 
wheat sowed broadcast and harrowed in ; yield, 5 bushels, weighing 50 
pounds. 

Groxen by J. P. Sooke, Maryville, Blount County, Tennessee. 

1850. {Name lost.) 

Crop of 1883 ; soil, a light clay ; no fertilizer, the soil having been manured the- 
previous spring and cultivated in sweet potatoes. The wheat was sown 
about October 20 and plowed in with a bull-tongue as soon as the potatoes 
were dug. Yield, 6 bushels per acre, of very poor quality, worth 75 cents 
per bushel. 

Grown by Elliott T.Brady, Buffalo Forge, Rockbridge County, Virginia. 

1851. White Mediterranean. 

Crop of 1883; soil, heavy red clay. Land was first well plowed and harrowed 
twice with "Acme harrow," which thoroughly pulverized it. The seed was 
sown (3 quarts) with a drill, at the rate of 1| bushels per acre and finally top- 
dressed with well-rotted stable manure at the rate of 15 loads per acre. No 
other cultivation. The land had previously been in wheat ; yield, 5f- bush- 
els from -jV acre, or at the rate of 92 bushels per acre, weighing 64 pounds to 
the bushel. ''This is a most extraordinary yield, but is strictly true in every 
particular." 

1852. Australian. 

Crop of 1883. The origin of this specimen is unfortunately unknown. 

Grown by John Q. Barker, Indian Wells, Summers County, West Virginia. 

1853. Osterey. 

Crop of 1883 ; soil, gravelly ; no fertilizers ; second year of cultivation ; sown 
broadcast on corn stubble and plowed in with a bull-tongue ; yield, 15 bush- 
els per acre, weighing 62 pounds. 

From the Northern Pacific Railroad, Washington Territory. 

1854. Wheat. 

Distributed to guests of the Northern Pacific Railroad at a banquet at Walla 
Walla, AVashington Territory, October, 1883 ; crop of 1883. 






AMERICAN WHEAT AND CORN. 7 

From the Mills of Warder <y- Burnett. Springfield, Ohio. 
1855. Wheat. 

Used by the above firm for milling purposes. Crop of 1883. 

From Morton if- Co., Faryo, Dak. 
Crop of 1883. 
1861. Hard Spring wheal. 

From the farm of L. S. Hnrd, Cass County, Dakota. NE. £, 3, 138, 49. field, 24 J 
bushels per acre. 
186*2. Sard Spring wheat. 

From the farm of C. A. Morton, Red River of the North, Cass County, Dakota. 
Yield, 26&J bushels per acre. 

1863. Hard Spring wheal. 

From the farm of Terence Martin, Cass County, Dakota. S. 14, 141, 51. Yield, 
•jr.i bushels per acre. 

1864. Hard Spring wheat. 

From the farm of C. M. Palmer, Cass County, Dakota. Yield, 26| bushels per 
acre. 

1865. Hard Spring wheat. 

From the farm of Morton & Co., Cass County, Dakota. S. 32, 142, 50. Yield, 27 
bushels per acre. 

1866. Hard Spring wheat. 

From the farm of Hans Larson, Cass County, Dakota. S. 10, 141, 49. Yield, 27£ 
bushels per acre. 

1867. Hard Spring wheat. 

From the farm of Martin Erickson, Cass County, Dakota. SE. £, 11, 141, 49. Yield, 
36 bushels per acre. 

From Springer Harbaugh, Saint Paul, Minn. 

1868. Scotch Fife. 

From Keystone it Lockhardt farms, Polk County, Minnesota. Crop of 1883. 

From SyJces <i' Hughes, Jamestown, Dak. 

1869. Bard Spring wheat. 

From the farm of D. F. Salisbury. S. 21, 134, 64. La Moure County, Dakota. 
Crop of 1883. 

From C. J. Pillsbury if- Co., Minneapolis, Minn. 
2001. Wheat Xo. 1, Spring. 

Used by the above firm for milling purposes. Crop of 1883. 

2106. Sackatehiwan, Scotch Fife. 
Crop of 1883. 

2107. Scotch Fife. 

Minneapolis No. 1, hard. Crop of 1883. 

From H. TV. Donaldson, Saint Paul, Minn. 

2108. Hard Spring wheat. 

Crop of 1883. Selected for seed. 

2109. Ped Fife. 
Crop of 1883. 

From Springer Harbaugh, Saint Paul. Minn. 

2110. Bard Spring wheat. 

From Pembina, Dak. Crop of 1883. 

From I!. Sykes Jj~ Hughes, Jamesloun, Dak. 

2111. Hard Spring wheal. 

Gin a n in La Moure County, Dakota. Crop of 18p3. 



8 AMERICAN WHEAT AND CORN. 

Grown by Pickering Dodge, Shenandoah Alum Springs, Shenandoah County, Virginia. 

2112. Osterey. 

Crop of 1883, from seed distributed by tlie Department. 

2113. Red Wheat. 

Crop of 1883, from seed described and analyzed in Bulletin No. 1, serial No. 782. 

Grown by William Martin, Catawissa Depot, Pa. 

2122. Martin's Amber. 

Crop of 1883. Variety described in Pennsylvania Agricultural Report for 1882. 
Selected seed. 

Grown by Prof. A. E. Blownl, Fort Collins, Colorado; crop o/1883. 

2123. Eldorado, collection No. 6. Previously analyzed as serial No. 728, crop of 1881. 

2124. Defiance, collection No. 8. 

2125. Blount's Hybrid, No. 9. 

2126. Blount's Hybrid, No. 10. 

Previously analyzed as serial No. 719, crop of 1881. 

2127. Oregon Club, collection No. 10. 

Previously analyzed as serial No. 735, crop of 1881. 

2128. White Mexican, collection No. 13. 

Previously analyzed as serial No. 729, crop of 1881. 

2129. Improved Fife, collection No. 14. 

Previously analyzed as serial No. 740, crop of 1881. 

2130. Russian, collection No. 15. 

Previously analyzed as serial No. 734, crop of 1881. 

2131. Blount's Hybrid, No. 15. 

Previously analyzed as serial No. 720, crop of 1881. 

2132. Blount's Hybrid, No. 16. 

Previously analyzed as serial No. 721, crop of 1881. 

2133. Sonora, collection No. 12. 

Previously analyzed as serial No. 739, crop of 1881. 
■2134. Rio Grande, collection No. 17. 

Previously analyzed as serial No. 735, crop of 1881. 

2135. Blount's Hybrid, No. 17. 

Previously analyzed as serial No. 722, crop of 1881. 

2136. Blount's Hybrid, No. 18. 

Previously analyzed as serial No. 723, crop of 1881. 
-2137. Judkin, collection No. 19. 

Previously analyzed as serial No. 730, crop of 1881. 

2138. Blount's Hybrid, No. 19. 

Previously analyzed as serial No. 724, crop of 1881. 

2139. Lost Nation, collection No. 20. 

Previously analyzed as serial No. 741, crop of 1881. 

2140. Blount's Hybrid, No. 21. 

Previously aualzyed as serial No. 725, crop of 1881. 

2141. Touselle, collection No. 21. 

Previously analyzed as serial No. 736, crop of 1831. 

2142. Australian Club. 

Previously analyzed as serial No. 731, crop of 1881. 

2143. Blount's Hybrid, No. 23. Hybrid of two years' standing. 

2144. Blount's Hybrid, No. 24. " " " 

2145. Blount's Hybrid, No. 25. " " " " 

2146. Blount's Hybrid, No. 26. " " " " 

2147. Blount's Hybrid, No. 27. " " " " 

2148. Blount's Hybrid, No. 28. " " " " 



AMERICAN WHEAT AND CORN. V 

2149. Blount's Hybrid, No. 29. Hybrid of two years' standing. 

2150. Blount's Hybrid, No. 30. " " " " " 

2151. Blount's Hybrid, No. 31. " " •' " 

2152. Blount's Hybrid, No. 33. . " " " " " 

2153. Pringh/s Hybrid, No. 6, collection No. 33. 
Previously analyzed us serial No. 743, crop of 1881. 

2154. Prinyle's Hybrid, No 7, collection No. 34. 

2155. Blount's Hybrid, No. 34. • 
Two years old. 

2156. Blount's Hybrid, No. 35. Hybrid of two years' standing. 

2157. Blount's Hybrid, No. 36. " " " " " 

2158. Blount's Hybrid, No. 37. " " " " " 

2159. Black Bearded Centennial, collection No. 40. 
Previously analyzed as serial No. 727, crop of 1881. 

2160. Hedge Eon; White Chaff, collection No. 41. 
Previously analyzed as serial No. 745, crop of 1881. 

2161. Hedge Bou; Bed Chaff, collection No. 69. 
Previously analyzed as serial No. 746, crop of 1881. 

2162. Fountain, collection ¥fo. 71. 

Previously analyzed as serial No. 732, crop of 1881. 

2163. White Chaff, collection No. 74. 

Previously analyzed as serial No. 747, crop of 1881. 

2164. Perfection, collection No. 76. 

Previously analyzed as serial No. 733, crop of 1881. 

2165. 1'ritieum, collection No. 79. 

Previously analyzed as serial No. 748, crop of 1881. 

2166. Russian Durum, collection No. 81. 

Previously analyzed as serial No. 749, crop of 1881. 

2167. Meekin's, collection No. 88. 

Previously analyzed as serial No. 751, crop of 1881. 

2168. German Fife, collection No. 77. 

Previously analyzed as serial No. 737, crop of 1881. 

2169. Prossoc, collection No. 110. 

From California, third crop in Colorado, 1883. 

2170. Prossoc, collection No. 110. 
Second crop in Colorado, 1882. 

2171. Winnipeg Russian, collection No. 149. 
One year old, in Colorado, 1882. 

2172. Winnipeg Russian, collection No. 149. 
Second year's crop in Colorado. 

2173. White Mediterranean. 

Seed received from the Department of Agriculture in 1882. 

2174. White Mediterranean, collection No. 173. 

Product from preceding seed, changed from a winterto a spriug wheat. " It will 
be better next year." 

2175. Red Mediterranean. 

Seed received from the Department of Agriculture in 1882. 

2176. Red Mediterranean, collection No. 174. 
Product from preceding seed. 

2177. French Imperial. 

A spring wheat, distributed by the Department of Agriculture in 1882. 

2178. French Imperial, collection No. 175. 
Product from preceding seed. 

2179. Rust Proof. 

A winter wheat from North Carolina, furnished to Professor Blount. 



10 AMERICAN WHEAT AND CORN. 

2180. Bust Proof, collection No. 179. 

Product from preceding seed, turned to spring. 

2181. Purple Straw. 

A winter wheat from North Carolina. 

2182. Purple Straw, collection No. 182. 

Product of the preceding seed turned to spring. 

2183. Golden Premium. 

A winter wheat from North Carolina "badly mixed." 

2184. Golden Premium, collection No. 183. 

Product from preceding seed. Winter variety changed to spring. 

2185. Hide's Prolific. 

A winter wheat from North Carolina. 

2186. Hick's Prolific, collection No. 184. 

Product from preceding seed. A winter variety changed to spring. " It refused 
to turn completely, and will require another year." 

2187. Geiger. 

A spring wheat from Northern Asia. 

2188. Geiger, collection No. 192. 
Product from preceding seed. 

2189. Blount's. Hybrid, No. 13. 

Grown by W. Brotherton, superintendent of the Ohio Agricultural Experiment Station Farm. 
Columbus, Ohio, crop of 1883. 

2701. Royal Australian. 

2702. Treadwell. 

2703. Champion Amber. 

2704. HePherson. 

2705. Clawson. 

2706. Bearded Treadwell. 

2707. Valley. 

2708. Pool. 

2709. Landreth. 

2710. Theiss. 

-2711. Michigan Amber. 

2712. Finley. 

2713. Zimmerman. 

2714. Golden Drop. 

2715. Rocky Mountain. 

2716. Travis. 

2717. McGeehee's White. 

2718. White Velvet. 

2719. Russian May. 

2720. Nigger. 

2721. Wayne's Select. 

2722. Bennett. 

2723. Silver Chaff. 

2724. McGeehee's Red. 

2725. Lancaster. 

2726. Rodger's. 

2727. Red Fultz. 

2728. Tasmanian. 

2729. Michigan. Bronze. 

2730. Golden Straw. 

2731. Velvet Chaff. 

2732. German Amber. 

2733. Democrat. 



AMERICAN WHEAT AND CORN. 1 1 

2734. Tork White Chaff. 

2735. Rice. 

273ti. Mediterranean. 

2737. Martin's Amber. 

2738. Full:. 

2739. Heighes' Prolific. 
27411. Grecian. 

2741. Egyptian. 

2742. Sandomirka. 

From Centennial Exposition, 1876. Specimens in Department Must vmgrotcn in California. 

2743. ZVopo. 

Sperry &, Co., San Joaquin County. 

2744. Sonora. 

George Klymer, San Joaquin County. 

2745. Nonpareil. 

William G. Phelps, San Joaquin County. 

2740. Pride of Butte. 

Sperry & Co., San Joaquin County. 

2747. Nonpareil. 

Andrew Wolf, San Joaquin County. 

2748. White Chili. 

Farmers' Union, San Joaquin County. 

2749. White Australian. 

J. Stranzer, San Joaquin County. 

2750. Jones. 

J. Stranzer, San Joaquin County. 

Grown in Colorado. 

2751. White Chili. 

W. G. Fowler, Fremont County. 

2752. Colorado Bed Chaff. 

W. G. Fowler, Fremont County. 

Grown in California. 

2753. Fultz. 

J. Arnold, El Paso County. 

2754. White Colorado. 

R. Gaines, El Paso County. 

From Utah. 

2756. Taos. 

Originally from Taos Valley, New Mexico. Grown by C. C. Snow, Hyrum City, 
Cache County. Crop of 1882. 

2757. Bed Taos. 

Grown by Thomas Ord, Nephi, Utah. Crop of 1875. 

2758. Leran. 

Grown by J. W. Shepard, Juab County, 45 bushels to the acre ; harvested July 26, 
1872. 

From Washington Territory. 

2759. Tappahannock. 

Grown by C. B. McFaden, Lewis County, 1871 ; 62 bushels per acre. 

From New Mexico. 

2760. Wheat. 

Raised by Indians in the Taos Valley. From Department of Agriculture Mus- 
eum. 



12 AMERICAN WHEAT AND CORN. 



EXPLASATION OF THE ANALYSES. 



Iii the previous bulletin the analyses included determinations of 
water, ash, oil, liber, and albuminoids. During the past year the de- 
terminations of oil and fiber have been omitted, as the slight variations 
which have been found to occur are of less importance in the considera- 
tion of the value of the grain, and as the data already obtained are 
quite sufficient for this purpose. The determination of the albuminoids 
in connection with the size and condition of the wheat settle, as far as a 
chemical and physical examination can succeed, the peculiarities of the 
samples in hand. 

TEE RESULTS. 

The results are presented in the following tables, arranged in the 
same manner as in previous reports. There is also a table giving such 
analyses of wheats from other sources as were not included in the pre- 
vious bulletin. 



AMERICAN WHEAT AND CORN. 



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4443 BUL 4 CH- 



18 



AMERICAN WHEAT AND CORN. 



CONCLUSIONS DERIVED FROM TEE DATA. 

The analyses in the preceding tables when combined with those pre- 
viously published modify to a certain immaterial degree the average 
composition of the wheat of the whole country. The few scattered anal- 
yses from the Eastern States change the averages for those States very 
slightly, the greater number of specimens coming from Ohio, Minnesota, 
Dakota, and California, localities which were not represented before, or 
at most indifferently well ; and from Colorado, where wheats from the 
same farm have been examined for three consecutive years. 

OHIO. 

The wheats from this State were grown on the farm of the Ohio State 
University, near Columbus, Ohio. A number of them were the result 
of experiments on the yield and other qualities of the grain, which have 
been carried on by the farm superintendent, Mr. W. Brotherton, for 
three years. 

The crop of 1883 averaged, it is said, about 30 bushels per acre. It 
was not, however, entirely plump, " owing to a wet spring succeeded by 
dry weather before ripening," and the weight per bushel was therefore 
light, about 57 pounds. The fact that the grain was shriveled was very 
likely due to a lack of ability to fill the floury portion with its full quantity 
of starch, and the relative percentage of nitrogen is therefore higher than 
would be found in a well-developed grain. 

From the data derived from the experiments above mentioned, the 
following averages have been published by Mr. Brotherton : 
Average yield per acre, crop of 1883. 

Grain bushels.. 39. 33 

Straw pounds.. 4727. 

Pounds straw to bushel of wheat 120. 1 

AVeight of wheat per bushel pounds.. 56.6 

Average yield and weight of red wheat, compared with wlrite wheat. 





Average yield. 


Average -freight. 




1881. 


1882. 


1883. 


1881.* 


1882. * 


1883.t 


Bed 


Bushels. 
21.6 
20.8 


Bushels. 
24.1 
24.6 


Bushels. 
38.9 
35.5 


Founds. 
60.1 
60.0 


Pounds. 
57.9 
59.5 


Founds. 


White 









Average yield and weight of smooth wheat, compared with bearded wheat. 





Average yield. 


Average weight. 




1881. 


1882. 1883. 


1881.* 


1882.* 


1883.t 




Bushels. 
20.2 
22.5 


Bushels. 
23.5 
24.6 


Bushels. 
37.6 
42.7 


Founds. 

59.7 
60.7 


Pounds. 
59.2 
59.5 


Founds. 
56.9 
57.4 







* As cleaned for seed. 



t As from machine. 



AMERICAN WHEAT AND CORN. 19 

The red varieties and the bearded wheats seem to possess a trifling 
advantage in Ohio, at least for the years during which the experiments 
were carried on. 

MINNESOTA. 

The specimeus previously analyzed from this State were from the ex- 
hibits of the Saint Paul, Minneapolis and Manitoba Railroad in the De- 
partment Museum, but as they were not considered representative 
wheats by prominent millers, aud the results were unsatisfactory to 
them, they were invited to send samples of their own selection from the 
crop of 1883. The analyses given in this bulletin will, therefore, show 
the composition of the best spring wheat of Minnesota, but it can hardly 
be said to represent the average of the State, as the samples were all 
of No. 1 hard wheat. 

The average of the aualyses previously published, of the four made 
this year and of all taken together, are giveu below : 

Railroad No. 1 hard 
exhibits, wheat. , All. 





■ 




<fcc. 


1883. 




9. 
3.354 


4 


Weight of 100 grains 




grams.. 


3.001 



13. 
3.168 



"Water per cent. 

Ash do... 

Undetermined do. .. 

Allniuiiiioids .do... 



10 


B0 


8.64 


9.96 


1 


71 


1.91 


1.77 


75 


03 


75.05 


75. 09 


ia 


66 


14.40 


13.18 


100 


00 


100. 00 


100. 00 



Nitrogen do 2.03 ' 2.31 : 2.11 



The average of all probably fairly represents the production of the 
Sta-e, while " Xo. 1 hard spring wheat" is richer in albuminoids, but 
small in size, both of which characteristics may be due to a lack of 
starch, owing to the short period of growth and rapid maturity and 
consequent inability to assimilate as much of the carbohydrates as the 
winter wheats. 

This point is well illustrated by two wheats from Dakota, analyses 
of which were published in our previous report, one of which was a 
winter wheat and the other spring. The weights of one hundred grains 
were — 

Grams. 

Winter 3. 51:1 

Spring 2.755 

and the percentages of albuminoids — 

Winter 10.68 

Spring 14.35 

j the latter being in inverse proportion to the former, so that if the 
i winter wheat were supposed to be diminished in size at the expense of 

I its starch the relative percentage of nitrogen would rise to a point near 
that usually found in spring wheats. 
In another portion of this report the flours and mill products from 
the spring wheats of Minnesota will be discussed. 



20 AMERICAN WHEAT AND CORN. 

DAKOTA. 

The only two specimens of Dakota wheat which have hitherto been 
analyzed are those of which mention has just been made. 

Through the kindness of General M. V. Z. Woodhull, specimens of the 
crop of spring wheat of 1883 from some of the leading farms of the 
Territory have been sent to this Division. As will be seeii, they are 
all extremely rich in albuminoids with the exception of that grown in 
Pembina. One specimen contains 18.03 per cent, of albuminoids, and 
the ten together average over 15 per cent. 

Average composition of Dakota spring wheat, crop of 1883. 
Weight of 100 grains grams . . 3. 151 

Water per cent.. 8.51 

Ash do 1.94 

Undetermined do 74.11 

Albuminoids do 15, 44 

100. 00 

Nitrogen do a. 47 

The wheat containing 18.03 per cent, of albuminoids is the richest 
which has yet been analyzed in the United States. It was grown in 
Lamoure County by Sykes & Hughes; and is, of course, a spring variety. 
It would be interesting to observe the composition of a winter wheat 
grown on that soil, the only winter specimen which has been analyzed 
having, as has been said, a small percentage, of albuminoids 

With the modern methods of milling, bard wheats of the description 
which have been analyzed are very desirable, and Dakota and Minue- 
■sota with their large supplies of grain, rich in nitrogenous constituents, 
will necessarily produce some of the finest flours in the country, more 
.nearly approaching the Hungarian than any other. 

COLORADO. 

In the previous bulletin the analyses were published of a large number 
•of wheats from Colorado, grown during the years 1881 and 1882 by 
Prof. A. E. Blount, of the agricultural college, at Fort Collins. 

The average composition for each year was as follows: 

Average composition of Colorado wheat, crops of 18^1 and 188i. 

1881. | 1882. 



dumber of varieties analyzed 33 j 12 



"Weight of 100 grains grams.. 4.865 ! 4.283 



"Water percent-. 0. 80 8.80 

Asb ■ do.... 2. 28 1.99 

Oil do . ' 2.41 2.38 

Carbbydrates do...i 70.48 72.08 

Crude'fiber do .. I 1. 57 ' 1.76 

Albuminoids do .. j 13.40 13.04 



100.00 ' 100.00 



Nitrogen, — do . . 



AMERICAN WHEAT AND CORN. 

Or for the two seasons : 

Average composition of Colorado wheats for the two seasons, 1881-82. 
Number of varieties analyzed 

Weight of 100 grains grams. 

Water percent 

Ash do . . 

Oil do . . 

Carbhydrates do.. 

Crude liber - do.. 

Albuminoids do.. 

Nitrogen do.. 



21 



45 



4.682 

9.57 
2.21 
2.38 

70.91 
1.62 

13.31 

100. 00 
2.13 



Specimens of the crop of 1883 have been examined, and the average 
for that year obtained. 

Areraye composition of Colorado wheat, crop of 1883. 
Number of varieties analyzed 57 



Weight of 100 grains grams.. 3. 941 



Water per cent. . 9. 38 

Ash do.... 2.09 

Undetermined do 7(5. 79 

Albuminoids do 11.74 



100. 00 

Nitrogen do 1. 88 

It is plain that there has been a very marked falling off in albumi- 
noids. Twenty-eight of the fifty-seven varieties examined this year were 
also among the specimeus of 1881. The averages for the two years of 
the same varieties show in the same way changes such as were seen in 
the average of all. 

Average composition of twenty-seven Colorado wheats in 1881 and in 1833. 



1881. 1883. 



Weight of 100 grains grams.., 4. 947 | 4. 197 

Water percent..! 9.83 9.15 

Ash do....j 2.23 2.00 

Undetermined .-. do 74.52 76.66 

I Albuminoids do....! 13.42 I 12. 19 



100.00 100.00 
Nitrogen do... 2.15 1.95 



22 



AMERICAN WHEAT AND CORN. 



There has been a falling off' in ash and albuminoids, and in the weight 
of 100 grains, and the uniformity of the change in these respects is 
shown by a comparison of each analysis in this regard. 

Comparison of the crops of 1881 and 1«83. 



Weight of 100 
grains. 



Serial number. 



Grams. 

4.702 



4.434 



728 

2123 

719 

2120 

738 

2127 

729 | . . . . 

2128 1 . ... 

734 1 4.131 

2130 j 

720 j 

2131 .... 

721 4. 824 

2132 

739 j 4. 739 

2133 



2134 . 



5.137 



3.851 
5.214 



5.506 
5. 145 



4.036 



2135 

723 

2136 

730 

2137 

724 

2138 

741 

2139 

736 

2141 

731 

2142 

742 

2153 

743 

2154 

727 

2159 

745 

2160 

740 

2161 

732 

2162 

747 4.214 

2103 

733 5.530 

2104 i 

748 ... 

2165 

749 

2100 I.. 

751 J 5.193 

2167 

737 

2168 



Grams 
'4.223 



4.072 



4.499 
5. 106' 



5.024 
3.714 



4.442 
3. 808 
3. 572 



5.036 



3.618 
4.162 
"i.' 818 
3.351 
3.701 



Water. 



Ash. 



Albuminoids. 



1881. ! 1883. '■ 1881. 



1883. 



Per ct. 
10.55 



9.59 

9.91 

9.55 

10.07 



3.442 



3.739 
4.247 



4.425 
4.' 651 

3. 968 



5.578 
'2.83S 



5.754 



5. 924 



5.368 



4.208 

4. 191 
3.252 

5. 032 
4.861 
4.761 

"i.iii 

4.546 



Per ct. 

" 9.53 

8.68' 



Per ct. 
2. 24 



2.28 

i. 91 



9.53 
10.17 
"9.51 
' '9. 93 
9.74' 
9.75 
10. 55 
"16. 24 
10.23 



8.87 



8.70 
9.12 



8.90 
"9.16 
'9.' 73 

'9.47 
9.93 



9.78 
9.89 



I 10. 73 
!'"8.'97 



9.89 
9.66 : 



9.30 
9. 15 



9.07 
"9.17 
"io. 58 
"9.57 

9.93 



8.00 
9. 10 
9.18 
"8.27 



10.02 
9.91 

9.38 
10.42 



7.95 
10.29 



8.70 
10.15 
10.05 



2.00 
1.99 
i. 03 
2.04 
'2.62 



2.08 
2.07 

2.19 
'2.57 

2.54 
2.17 

2.'i6 

"l. 85 
2. 13 
"2.23 
'2.35' 



Per ct. 
1.95 



2.08 
2.59 
"2.' 70 
2.03 
1.99 
2.67 
2.32 
2.53 
2.31 



2.26 
2.10 
'2.' 26" 
2 07 



Per ct. 
11.75 

i3. 75 

12.25 

13. 8i 
' 14. 49' 



2.03 
2.13 
"i. 96 
2.03 
2.23 
2.10 



12. 25 

11. 75 

14.18' 

. 14.G9 



1.91 
" 1. 96 
1.87 
2.12 



1.97 
2.08 
2.05 
2. 10 

! .. 2 ' 02 

2.19 



2.14 

2.05 

"2. 08 

2.02 



2.10 
2.05 
'2.28 



Per ct. 
""9.' 80 
"ll.03 

"ll. 38 

"ii.90 

"i2.2o 
11.73 



13.62 
12.94 



12.25 
12. ii 
12.93 
13 50 

"ll.l9 
13. 13 
15.25 
12.06. 
13.02 

'12.94 
13.62 
ii 04 

14. U 
13.62 

15. 25 
15. 15 

'l5. 06 



11.03 
12. 76 
~l2. 95 
14.35 
11.03 
11.55 
9.98 



Nitrogen. 



1881. 1883. 



11.55 
13.30 
11.03 
13. 05 

'ii'os'j 

11. 85 j 
11." 73 I 

12. 95 
II.90" 
12.'o8'j 

"ii'sio" 
'l4.00 
"ii. 35 
"l3. 48 
12. 60 



Per ct. 


Per ei. 


1.88 






1.57 


2.20 






1.76 


1.96 






1.82 


2. 21 






1.90 


2 31 






1.96 


1.90 






1.88 


l.SS 






1.76 


9 9- 






2.04 


2.35 






2.07 


2.18 






2.30 


2.07 






1.70 


1.90 






1.87 


1.99 






1.60 


2.07 






1.85 


2.16 






2.13 


1.79 






1.76 


2.10 






2.18 


2.44 






1.93 


1.93 






1.85 


• 2.18 






1.88 


2.07 






2.07 


2.1S 






1.90 


95 






1.93 


2.27 




. . . 


2.07 


2 18 






2.24 


2.44 






2.30 


2.43 






2.16 


2.41 






2.02 



There was a loss of albuminoids in every variety, with four exceptions, 
and a decrease in weight in all but one. This change, which at first 
seemed rather surprising, is explained by Professor Blount in the fol- 



lowing letter : 



AMERICAN WHEAT AND CORN. 23 

Colorado Agricultural College, 

Fort Collins, Colo., June 17, 1884. 
My Dear Sir: Your letter of the 11th, inclosing analyses of wheats, received. I 
am not at all surprised at the falling off in the albuminoids and other deleterious 
changes. I think I can give a satisfactory reason for the deterioration. 

First. In June of last year, while these wheats were in the formation stage, we had 
a heavy and destructive hail-storm, which almost entirely destroyed my whole crop. 
So badly was it beaten down that it was a month before the crop was where it was 
before, and not half of it then was making anything like good grain. I find when 
the wheat plant is in any way injured the grain especially suffers most. The foliage, 
if anything, rather flourishes, or, in other words, grows more vigorously and rank. 
The sap is more abundant, and the grain producing elements much less. 

Second. Last year up to August we had much more rain than ever before. Fre- 
quent showers, followed by hot suns and damp, sultry air, made many of my wheats 
rust. Those injure 1 and put back by hail suffered most from rust. 

I am satisfied these are the causes of deterioration noticed in the analyses. The 
difference in the two seasons was as great as that between ours generally and that of 
Iowa. I think this year will bring out my hybrids with a better showing. 
Very truly, yours, 

A. E. BLOUNT. 
Clifford Richardson, Esq., 

Assistant Chemist. 

Professor Blount's conclusions are interesting and undoubtedly cor- 
rect, and show bow sensitive wbeat is to causes affecting its develop- 
ment. 

Arrested development may apparently produce two results, according 
to tbe period in tbe growth of the plant at which it occurs. In the 
Colorado specimens, as Professor Blount remarks, the supply of nitro- 
gen was probably cut off by the injury done by storms. In the cases 
of the Ohio wheats, which owed their small size and shriveled ap- 
pearauce to wet weather just before harvesting, the check to develop- 
ment came after the nitrogenous portion of the seed had been stored up 
and prevented the accumulation of the starch which was necessary to 
make a plump grain. 

Professor Blount proposes to continue his experiments, and it will be 
very interesting to observe the quality and composition of succeeding 
crops. 

In 1882 the product of several seed wheats sent to Colorado in 1881 
was fouud to be much richer in albuminoids than the original seed and 
in our previous bulletin attention was called to this fact. Of the last 
year's crop eight varieties were from seed sent to Professor Blount from 
Washington. 

A comparison of the analyses will show the changes during the past 
unfavorable season. 



24 AMERICAN WHEAT .AND CORN. 

Comparison of Department seed and Colorado crops, 1882-'83. 



Serial number. 


Weight of 100 
grains. 


"Water. 


Ash. 


Albuminoids. 


Kltr 


>gen. 




Seed. 


Crops. 


Seed. 


Crops. 


Seed. 


Crops. 


Seed. 


Crops. 


Seed. 


Crops. 


2173 


Qrams. 
4.152 


Qrams. 
4.182 
3.650 
4.594 
4.957 
3.231 
3.818 

"am' 


Per ct. 
9.84 

9.40 

9.74 

9.90 

11.35 

10.50 

10.38 

9.48 


Per ct. 
9.69 
9.50 
9.55 
10.25 
11.11 
9.44 
9,21 
9.92 


Per ct. 
1.73 

1.94 

1.94 

1.86 

1.75 

"i.'95" 

1.89 

2.56 


Per ct. 
"2.19' 
2.10 
1.95 
2.10 
2.04 
2.17 
2.04 
2.20 


Per ct. 
9.98 

11.73 

12.60 

10.33 

12.60 

9.80 

10.15 

16.45 


Per ct. 
11.20 
13.' 65 
12.95 
12.43 
12.60 

""ii.3s" 

10.33 

14.53 


Perct. 
1.60 

1.88 

2.02 

1.65 

2.02 

1.57 

1.62 

2.63 


Per ct. 


2174 




2175 


3.650 




2176 




2177 


2. 820 




2178 




2179 


4.336 




2180 


, 1 99 


2181 


2.612 




2182 


2.02 


2183 


4.084 




2184 


1.82 


2185 


3.062 




2186 


1.65 


2187 


3.138 




2188 




4.064 


2.32 









Ayerage 


3.482 


3.922 


10.07 


9.83 


1.95 


2.10 


11.71 


12.38 


1.88 


1.98 






6 
2 





3 

5 




7 
1 




7 
1 




7 






1 









The averages show that the crop, notwithstanding unfavorable condi- 
tions, has improved in ash and albuminoids and size of the grain, and 
that the conclusions of previous analyses are verified. The last variety? 
No. 2187-8, was the only one to lose in percentage of albuminoids, and 
this was plainly because it contained in the seed a higher amount than 
could be supported by Colorado conditions in the crop.* This same 
wheat, the Geiger, a spring variety from Asia, it will be noticed con- 
tains a large amount of ash in connection with its high percentage of 
albuminoids, and loses tbe one with the decrease of the other. Atten- 
tion has already been drawn to the intimate relation between ash and 
albuminoids in the whole grain in the previous report, and the reason 
of this will appear in later analyses where it is shown that the bran 
and germ, both storehouses of nitrogen, contain large amounts of ash. 

That Colorado is a place where a rich and fine wheat can be raised is 
evident from the work of the past three years; but it is also plain that 
all the aid which human agency can control must be given to this end. 
Two samples of wheat grown in another part of the State, Fremont 
County, which have been in the Department Museum for some time, are 
not rich in albuminoids, containing each only 9.80 per cent. This 
variation shows that great care is always necessary to keep the grain 
at a high standard and that in the case of the wheats from Fremont 
County something was lacking. 

THE PACIFIC COAST. 

The conclusion was drawn from analyses completed last year that 
Oregon produced a wheat extremely poor in albuminoids, although the 

*See Bulletin No. 1, p. 43. 



AMERICAN WHEAT AND CORN. 25- 

appearance of the grain was fair and large ; and it was surmised that 
grain from the whole Pacific slope might possess the same peculiarity. 
Surprise having been expressed at this statement, it was suggested that 
an analysis should be made of a selected sample of Oregon wheat, of 
the crop of 1883. For this purpose a specimen was chosen which the 
Northern Pacific Railroad presented to its guests at a dinner in Walla 
Walla, during the excursion given by the road in the autumn of 1883. 
The result (serial ~No. 1854) was a complete confirmation of previous 
analyses. The percentage of albuminoids found was 7.70, and this de- 
termination having been confirmed by duplication, the wheat was proved 
to be the lowest in albuminoids of any that have been examined in this 
country. Its appearance was fine, but the size of the grain smaller 
than one usually expects iu Oregon wheats. Further on it will be seen 
that this peculiarity of poverty in albuminoids among Oregon wheats is 
confirmed by the analysis of a new process flour made in thatState which 
was found to contain only 7.18 per cent. 

All attempts to obtain typical samples of the crops of 1883 from Cali- 
fornia having failed it was necessary to fall back upon a series of wheats 
from that State in the Museum of this Department, which were of the 
crops of 1875 and were exhibited at the Exhibition at Philadelphia. 
While more recent specimens would be more desirable, there can have 
been no changes iu the amount of nitrogenous constituents, the chief 
alteration of the grain being in the amount of water which it would 
contain. 

The average derived from the ten analyses follows : 

Average composition of California wheat from San Joaquin, Contra Costa, and El Pas» 

Counties. 

Wheat of 100 grains grams.. 3. 8924 

Water per cent.. 10.73 

Ash do 1. 66 

Undetermined do 76. 47 

Albuminoids do 10. 94 

Total 100.00 

Nitrogen per cent.. 1.75 

This average is not as low as that for Oregon, but is far below (1 per 
cent.) the average of the country. It represents but a limited portion 
of the State, and while it points to the correctness of the assumption of 
the poverty of the wheats of the Pacific slope in albuminoids it does 
not render it positive, as several of the specimens contain over 12 per 
cent. 

In the report of the Census for 1880, Professor Brewer, in his collec- 
tion of analyses of cereals, gives four of California wheat, two of which, 
described as hard, are the celebrated Macaroni wheats and contain 



26 AMERICAN WHEAT AND CORN. 

13.76 and 12.84 per cent, of albuminoids, and two are white wheats con- 
taining only 8.25 and 9.69 per cent. From these results it would seem 
that the hard wheats are more able to collect nitrogen than the soft 
white varieties, aud as the specimens from Oregon have been all of the 
latter kind, the low percentage of nitrogen may be due to that fact. 
It would be of interest to examine a hard red wheat grown in that State. 

ADDITIONAL ANALYSES. 

Allusion has been made to the collection of analyses of cereals by 
Professor Brewer in his report to the Census of 18S0.* Such of the 
wheat analyses as have not been inserted in the previous bulletin are 
here published for the purpose of presenting, as a whole, all analyses 
which have been made of American specimens. 

*Tenth Census of the United States, Vol. Ill, Statistics of Agriculture, p. 414. 



AMERICAN WHEAT AND CORN. 



27 



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28 AMERICAN WHEAT AND CORN. 



AVERAGES. 

The analyses completed during the past year numbered one hundred 
and forty-seven, the specimens being divided among different portions 
of the country as follows : 



Eastern and Gulf States 9 

Middle States , 44 

Western States 80 

Pacific States 12 

British Provinces 2 

Averages derived from the results of these analyses are here given, 
and also those obtained by a combination of all results up to this time : 



AMERICAN WHEAT AND CORN. 



29 



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%ioo ci to oo w ci 



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3.465 
2. 663 
2. 716 
3.111 
2.584 


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AMERICAN WHEAT AND CORN. 



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AMERICAN WHEAT AND CORN. 31 

Owing to the fact that the wheats were this year nearly all from the 
Middle States and the West, they average more nearly the composition 
shown previously for the Western country. 

Colorado has fallen off somewhat, owing to its poor crop, but the high 
percentage of albuminoids in the Ohio samples has counteracted this 
result, and the general average for the whole country, derived from the 
407 samples analyzed, is somewhat higher than last year. 

The general conclusions of the previous bulletin are, however, not 
essentially altered. 

CHEMISTRY OF TEE ROLLER HILLING PROCESS OF GRADUAL REDUC- 
TION. 

It is the object of milling to reduce the floury portion of the wheat- 
grain to the finest possible form without injuring its physical coudition, 
• and at the same time with complete exclusion of portions of the bran 
and germ, and such refuse products as would injure its baking qualities 
and color. An examination of the structure of the grain will enable us 
to understand the difficulties to be met aud the way in which the dif- 
ferent products which have been analyzed are obtained. 

If a blade of wheat were much thickened and .the two halves then 
folded back upon themselves a transverse section of it would represent 
a similar section of the grain, that is to say the two lobes would meet, 
forming what is known in the grain as the crease within which would 
be inclosed aud hidden a portion of the outer eoveriug. This explaius 
how difficult it is in preparing the wheat for milling to remove all the 
foreign matter which this crease contains. On the exterior of the grain 
there is found toward one end a collection of hair, and at the other end 
appears the embryo or germ. A longitudinal section shows both of these 
undesirable additions to the floury matter of the grain. Aside from its 
exterior appearance the wheat-grain is essentially an embryo, the germ, 
together with a supply of food, the endosperm or floury matter, sur- 
rounded by several membranes or coats of greater or less importance. 
On the exterior is the first membrane or cuticle, a very thin coating, 
easily removed by rubbing. Xext follows a more important, because 
thicker, portion of the outer covering, consisting of two layers of cellular 
tissue, the epicarp and endocarp. These three membraues together form 
the outer covering of the graiu, and from one of them, the epicarp, spring- 
the hairs which are found on one end. These envelopes are colorless 
and very light, constituting only from 3 to 3i per cent, of the whole, 
and are more or less easily removed by friction. From an examination 
of a section of the grain it is seen that within the crease this is of course 
impossible, so that while the preparation of the wheat for milling may 
remove the hairs and much of the cuticle and dirt it cannot completely 
free it from them. It is this inherent difficulty that the roller mills at- 
tempt to overcome by splitting the grain along the crease and after- 
wards cleaning it with brushes. 



32 AMEEICAN WHEAT AND CORN. 

Under tbese outer coverings are three membranes, known as the testa 
■or episperm, the tegmen, and the embryous envelope. The testa is a 
-compact affair, and carries the coloring matter of the bran. The 
tegmen is an extremely thin membrane not easily seen except where 
it becomes thick and just under the testa in the heart of the crease. It 
is not of importance from a milling point of view. The testa and teg- 
men form about 2 per cent, of the grain. 

The embryous membrane is a continuation of the embryo around the 
endosperm or floury portion of the grain. It is composed of cells which 
are often erroneously termed gluten cells, but the true gluten cells are 
scattered through the endosperm. The cells of the embryous mem- 
brane contain little or no gluten, and as they are a continuation of the 
embryo it must be nearly as undesirable to allow them in the finished 
flour as the germ itself. 

The endosperm is by far the largest portion of the grain, and it is 
that which is the object of all milling processes to separate from the 
rest of the wheat and grind to flour. 

It consists of large cells containing the granules of starch and the 
gluten. At the exterior, nearer the embryous membrane, it is much 
harder than in the center and contains much more gluten. In all 
methods of gradual reduction, therefore, the center is of course reduced 
first, and, being very starchy, is only fit for a low-grade flour, while the 
richest part of the endosperm, being harder and closely attached to the 
tough bran coats, is to a certain extent lost, or so contaminated with 
small pieces of the bran as to injure the color of the flour, furnishing 
what is known as bakers' grades. 

By the old-fashioned low-milling process, or grinding between stones 
placed very close together and bolting, it was impossible to obtain a 
flour entirely free from contamination. The advance to high milling 
with stones far apart, allowing the middlings which were produced to 
be purified before grinding to flour, was a step which made it possible 
to make from winter wheat an excellent and pure flour. When, how- 
ever, spring wheat, with its hard and brittle outer coats, became im- 
portant commercially, it was necessary to resort to the roller methods 
of milling, which, in conjunction with peculiar purifying machinery, 
would furnish a flour free from all undesirable impurities. 

This process is so complete that an examination and chemical analysis 
of the products are of great interest, as showing how the different con- 
stituents of the grain are divided. It is unnecessary, however, to de- 
scribe the process itself, long accounts of which can be found in the 
millers' journals of the day and in the Census of 1S80, Vol. Ill, Statistics 
of Agriculture. It is sufficient merely to know the names of the prod- 
ucts and the portion of the grain from which they come. 

The first series, consisting of seventy-two specimens, is from the mill 
of G. A. Pillsbury & Co., Minneapolis, Minn., known as the Pillsbury 



AMERICAN WHEAT AND CORN. 33 

" A." This mill, it may be of interest to kuow, is described in the Cen- 
sus report previously mentioned. It uses the " hard spring wheat" which 
is grown in the Northwest, and its products, therefore, are typical of 
this particular variety. 

The second partial series is from the mill of Herr & Cissel, in George- 
town, D. C, and the wheat used at the time the specimens were collected 
was a mixture of Virginia " Fultz" and " Low/berry? Their products 
are illustrative, therefore, of the effect of the roller process on Virginia 
winter wheat. 

The third partial series consists of a few specimens resulting from the 
milling of Ohio winter wheat by Warder & Barnett, of Springfield, Ohio, 
by the same methods as the others. 

The Minnesota samples, being more numerous, will be taken up first. 

PARTS OP' THE WHEAT GRAIN IN DIFFERENT MILL PRODUCTS. 

•2001. Wheal as it enters the mill. 

The whole wheat grain mixed with cockle, oats, and other foreign seed, as it 
comes from the thrasher. 

2003. TT heat prepared J or the rolls. 

The foreign seeds have heeu removed with the exception of a few grains of cockle 
and oats. The cockle is therefore to be found in subsequent parts of the 
process. The hairs have been largely rubbed oft", together with portions of 
the cuticle. Some hairs are, however, still left, aud portions of the cuticle 
remain attached and semi-detached, especially toward the crease. The grain 
as a whole presents a changed and much cleaner appearance. 

2003. Cockle and screenings. 

Among the foreigu seeds there are found principally cockle and a species of 
polygonum aud oats, together with broken pieces of wheat, dirt, chaff, &c. 

2004. Seourings remored by cleaners. 

These consist almost entirely of cuticle and hairs, but portions of epicarp, with 
the hairs still adherent, and of endocarp are present. Treatment with iodine 
reveals a small amount of endosperm or starch, and shows the inner part of 
the outer coats of the grain are the most highly nitrogenous. The contrast 
between the eiubryous membrane aud eudocarp, aud the epicarp aud cuticle 
is prominent. The embryous membrane is recognized by its roundish cells ; 
the eudocarp by its transverse cells, twice as long as broad, aud packed closely 
and regularly, like cigars, which has given it the name of cigar coat, and the 
epicarp by its very long and irregular cells arranged longitudinally, the 
cuticle being of a similar sort. 

2005. First break. 

The graiD is split along the crease normally into two halves, but also frequently 
into fours, or even more irregularly. The glisteuing, hard, floury endosperm 
makes its appearance for the first time. Comparatively little flour or dust 
is made. 

2006. Chop from first break. 

This consists principally of endosperm, but small portions of bran* aud germ are 
present the former, including all the various outer coats. 

* Hrau is used in this description as denoting and including any part of the coats 
of the grain. 

4443 Bi'L 4 an 3 



34 AMERICAN WHEAT AND CORN. 

2007. Second break. 

In this break the greater part of the endosperm is separated from the bran, and? 
is seen as large well-shapen middlings, together, of course, with some small 
stuff and dust. 

2008. Chop from second break. 

This is chiefly endosperm, -with somewhat less bran than the previous chop. 
"Whole germs and parts are numerous. The endosperm is of all sizes, but the 
greater portion of large angular fragments. The bran includes portions of 
all the outer coverings, while dusty matter and starch grains are quite abun- 
dant. 

2009. Third break. 

The endosperm is so completely separated in this break that it only remains ir* 
scattered patches upon the bran, and the embryous membrane is quite visible.. 

2010. Chop from third break. 

The middling or particles of endosperm are much finer, and there is more dust. 
Small portions of germ are plentiful. The branny particles are similar in» 
nature to those in the last chop but smaller, and there is more dust of a» 
nitrogenous kind. 

2011. Fourth break. 

Only to be distinguished from No. 2009 by the slightly cleaner bran. 

2012. Chop from fourth break. 

Not very different in appearance from 2010, except that it is composed of more- 
finely divided particles. 

2013. Fifth break. 

Still cleaner bran than 2011. It still holds a very appreciable portion of endo- 
sperm. 

2014. Chop from fifth break. 

t chop contains a great deal of branny matter, including pieces of epicarp, 
endocarp, and embryous membrane. The endosperm is very fine and much, 
mixed with germ. Of course, in all these products, portions of the testa and 
tegmen are present, but they are not easily seen except in careful prepara- 
tions. 

2015. Sixth break. 

Barely distinguishable from bran. 

2016. Chop from sixth break. 

Very largely made up of small pieces of branny material and germs. The endo- 
sperm which is present is very fine. 

2017. Bran. 

This is composed practically of epicarp, endocarp, and embryous membrane, the 
cells of the latter having been very little disturbed. There is still a little- 
cuticle and endosperm left, but they have mostly disappeared in previous- 
operations. 

2018. Shorts. 

These are made up of all the different parts of the grain in rather a fine condi- 
tion, some of the branny particles having endosperm still adherent to thenu 

2019. Middlings, Undeaned No. 1. 

These are the largest sized middlings, and consist in themselves of clean, angular 
fragments of endosperm, but they are mixed with considerable shorts and 
many whole and broken germs. They are the most impure of the five, and' 
an analysis will show this fact. 

2020. Middlings, Uncleaned No. 2. 

All the particles are finer than in the previous middlings, and less germ and bran 
is present, which will produce a corresponding change in their chemical com- 
position. 



AMERICAN WHEAT AND CORN 35 

2021. Middlings, Uncleaned No. 3. 

Still liner than No. 2, and less bran and germ. 

2022. Middling*. Uncleaned No. 4. 

Finer than No. 3, and less bran aud germ. 

2023. Middlings, Uncleaned No. 5. 

The finest of all the middlings, with almost no bran and germ. The effect of clean- 
ing will be small. 

2024. Middlings, Cleaned No. 1. 

Many of the lighter particles of bran removed, but there is much remaining, as 
well as of the germ. 

2025. Middlings, Cleaned No. 2. 

The bran is to a large degree removed in cleaning these middlings, but the germ 
of course remains. 

2026. Middlings, Cleaned No. 3. 
The bran is almost all gone. 

2027. Middlings, Cleaned No. 4. 

These middlings are practically quite clean aud pure endosperm. Ouly here and 
there a particle of bran or germ. 

2028. Middlings, Cleaned No. 5. 

Quite cleau, aud very small in size. 

2029. First middlings, reduction on smooth rolls. 

The germ is flattened, aud the endosperm reduced iu size. 

2030. Chop from first reduction of middlings. 

This sample appears to be misplaced, as it contains much bran aud germ. 

2031. Second middlings, reduction on smooth rolls. 

A sample of this reduction was not furnished. 

2032. Chop from second reduction of middlings. 

This chop contains a few particles of bran and germ. 

2033. Third middlings, reduction on smooth rolls. 

The germ is prominent in its flattened condition. 

2034. Choi) from third reduction of middlings. 

Tin- bran and germ have been almost entirely removed. 

2035. Fourth middlings, reduction on smooth rolls. 

Like the middlings themselves, merely reduced in size. 

2036. Chop from fourth reduction of middlings. 
Here and there a small particle of bran seen. 

2037. Fifth middlings, reduction on smooth rolls. 
Resembles of course the fifth middlings. 

203s. Chop from fifth reduction of middlings. 

This is not as white as the chop from the fifth reduction, as it contains bran and 
germ in small quantities. 

2039. Flour from the first reduction. 

The grains of endosperm are clean and sharp. 

2040. Flour from the second reduction. 

The graius are not as sharp as those from the first reduction. 

2041. Flour from the third reduction. 

Very much like the flour from the second reduction, but perhaps a little lumpier. 

2042. Flour from the fourth reduction. 

More coherent and yellower than previous flours. 

2043. Flour from the fifth reduction. 
There is no specimen of this flour. 

2044. Tailings from middlings purifier No. 1. 

These tailings are coarse. They contain much bran, mixed with germ, and a 
considerable amount of large middlings. 



36 AMERICAN WHEAT AND C OKN. 

2045. Tailings from middlings purifier Nos. 2, 3, and 4. 

Much finer than the previous tailings and freer from germ and endosperm. 
S046. Tailings from middlings purifier No. 6. 

Largely composed of fine endosperm, mixed with bran and germ. 

2047. Tailings from the first reduction. 

These are made up of about equal parts of fine endosperm and ot bran and germ. 

2048. Tailings from the second reduction. 

These are finer than the first tailings, and contain more germ. There are also 
present pieces of endosperm, flattened like the germ. 

2049. Tailings from third reduction. 

Still finer, with much-flattened endosperm, and less grain and bran. 

2050. Tailings from fourth reduction. 

Very finely divided and flattened endosperm, with only about 10 per cent, of bran 
and germ. This should be very evident in the analysis. 

2051. Tailings from fifth reduction. 

Coarser than the fourth tailings, and like the third in quality. 

2052. Ecpurifled middlings. 

Coarse pieces of endosperm, with much bran and germ. 

2056. Bakers' flour. 

Slightly yellow iu color. The grains lack distinctness, making the flour lumpy. 

2057. Patent flour. 

A clear white grain. 

2058. Low-grade flour. 

The grain is soft and the flour dark and lumpy. Particles of bran and germ are 
prominent. 

2059. Break flour. 

Physically like the bakers' grade, in appearance, but particles of bran aud germ 
are present, making it of less value. 

2060. Stone flour. 

This flour is white, of a fair grain, with a very little bran. 

2062. Flour from first tailings. 

A very good, free grain, but a little branny. 

2063. Flour from third tailings. 

A free grain, but quite branny and yellow. 

2064. Flour from second tailings. 

This flour resembles that from the first tailings, but contains more bran and is 
yellower. 

2070. First germ. 

This is made up of the finest particles of germ aud contains the largest propor- 
tion of middlings and bran. 

2071. Second germ. 

The largest particles of germ, with little bran and endosperm. 

2072. Third germ. 

A medium between the two former. 
2074. Bran-duster flour. 

This is black in color and lumpy. It has little grain and a small portion of 
bran. 

2077. Stone stock No. 2. 

A good middling, with a little bran and germ. 

2078. Sione stock No. 3. 

This is not as good as No. 2, and holds more bran and germ. 
2083. Tailings from sixth break. 

This is made up of about half barley shaped and flattened pieces of endosperm, the 
rest being bran, with a little germ. 



AMERICAN WHEAT AND CORN. 37 

2084. Tailings from first centrifugal reel. 

Largely Battened endosperm ; the rest germ, with a little bran. 

2085. Tailings from second centrifugal reel. 

These are largely bran and flattened endosperm with a little germ. 

2086. Tail end of the tailings. 

As would be expected, almost entirely bran, with a little adherent endosperm and 
a small amount of germ. The embryons membrane is still in place; in fact 
during the whole process there is very little of it removed from the bran, and 
were it the chief source of gluten there would be very little in any of the prod- 
ucts. This, however, is not the case. It contains little or no gluten, being 
merely a continuation of the germ and having a similar composition. 

2087. Dust from No. 1 middlings. 

This is mostly cuticle epioarp and hairs, with smaller amounts of the more interior 
parts of the grain. 

2088. Dust from the dust-catcher. 

This is all light, fluffy matter, and is made up of small particles from all parts of 
the grain. 

These observations upon tbe proportions in which the different por- 
tions of the grain enter into the various products enable us to under- 
stand and interpret the chemical analyses which follow with greater 
clearness than could otherwise be done, and it will be seen afterward 
that with a knowledge of the constituents of the different parts, of bran, 
the germ and the endosperm, it is comparatively easy to predict almost 
the exact composition of any of the mill products from the above data. 



38 



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AMERICAN WHEAT AND CORN. 4t 



INTERPRETATION OF THE ANALYSES. 

The wheat as it enters the mill is subjected to a series of operations 
which removes dirt, foreign seed, the fuzz at the end of the berry, and 
a certain portion of the outer coats, through the agency of a run of 
stones and brushes. The result of this operation is to lower the amount 
of inorganic matter or ash and to increase or decrease the other con- 
stituents but slightly, the albuminoids being a few teuths of a per- 
cent, greater in amount. The point from which a convenient start may 
be made is at the first break. 

The chop from the first rolls is very marked in its difference in com- 
position from the original wheat. It of course has less fiber, and also 
it is seen, less ash, oil, and albuminoids; in fact, it is starchy. It con- 
tains more water, owing to the fact that its comminution has allowed 
it to absorb the moisture from the air, and in general it will be observed 
that the coarser ormore fibrous a specimen is the less water it contains, 
while the finer material holds more. For example, the percentage of 
water in several portions of the grain is as follows : 

Per cent. 

Original grairj 9.66 

Ready for the break 8.23 

Chop from first break 12. 52 

Fifth break 7.62 

Brau 10 91 

The heat caused by the friction of the process, of course, is an active 
agent ; as may be seen on comparing the original grain and that ready 
for the break. The question of the relation of the various products to 
humidity is, however, considered in greater detail in another portion of 
this bulletin. 

The starchy chop from the first break is carried off to the various 
purifying and grading machines, but for the present it will be left, as 
it is desirable to follow the breaks to the end. 

The tailings from the first scalper, consisting of the wheat grain 
split open along the crease, which serve to feed the second break after 
the cleaning which they undergo, vary but little from the wheat whicli 
goes to the first break. There are slight differences which must be at- 
tributed to the difficulty of selecting and preparing for analyses sam- 
ples of the product of the different breaks, the finer chop having a 
tendency to sift out from the lighter bran, but they are not great enough 
to vitiate the conclusions. In the first break so little is done, except to 
crack open the wheat and clean it for the following rolls, that only a 
small change should be expected. 

The chop from the second break is more from the center of the wheat 
graiu. It contains less ash, fat, and albuminoids than any of the break 
products, and includes as was shown by our preliminary investigation 
the greater portion of the endosperm. 



42 AMERICAN WHEAT AND COEN. 

The tailings supplying the third break already show, owing to the 
greater amount of chop produced on the second break, a marked in- 
-crease in those constituents which are peculiar to the outer portions of 
the grain, that is to say, there has been a marked increase in ash, fiber, 
and albuminoids. This increase becomes still more apparent from break 
to break until the bran alone is left, which contains more ash and fiber 
than any other product of the wheat. The several chops increase in a 
like manner, the last or sixth break chop holding more albuminoids 
than the bran, and even any other of the resulting material. This is 
probably due to the comminution of the bran in the last break, and 
consequently, as will be seen, the middlings from this chop are richer 
in nitrogen than any other, although not the richest in gluten owing to 
the proportion of bran and germ which they contain. 

Having followed the grain through the breaks to the bran, the prod- 
ucts of the purification of the chop remain to be studied. 

The shorts, or branny particles removed from the chop or from the 
middlings by aspirators, contain much less fiber and ash than the bran, 
although they are of similar origin, that is to say, from the outer coats 
•of the grain. The analyses point to their origin from those portions of 
..the coat which contain less ash and fiber. 

The middlings are graded into five classes, and in their original un- 
cleaned state they differ chemically in the fact that from No. 1 to No. 5 
there is a regular decrease in ash, fiber, and fat, while No. 5 is richer in 
albuminoids than any other. This would be expected from our pre- 
liminary examination which showed a decrease in bran from beginning 
to end, and that No. 5 was the purest endosperm. 

After cleaning the same relations hold good, but owing to the removal 
*of the branny particles there is in all cases a loss of ash constituents 
and fiber. The effect of cleaning is more apparent in Nos. 1 and 2 where 
more bran is removed. 

The reduction of the middlings on smooth rolls changes the composi- 
tion but slightly, and the flours which originate from this process are 
very similar to the middlings from which they were produced. That 
from the fourth reduction is richer in nitrogen, as would also be the 
case with the fifth, although want of a specimen prevented an analysis. 

The tailings from the middlings purifiers present the usual character- 
istics of by-products which owe their existence to the outer part of the 
grain with its high percentages of ash and fibre and, in this case also 
of nitrogen. It is remarkable, however, that the tailings marked No. 6 
-contain only one-third as much ash as the others, but this is explained 
by the fact that they are largely composed of endosperm. 

The tailings from the different reductions are nearly alike in composi- 
tion, with two exceptions: Those from the fourth contain little ash 
fiber and nitrogen. Like No. 6 of the purifier tailings they consist 
largely of endosperm. Those from the second reduction contain much 
germ, and are therefore richer in nitrogen than the rest. 



AMERICAN WHEAT AND CORN. 43 

The repurified middlings, as might be expected, contain much more 
asb, oil, and fiber than the original, and there is also an increase in 
nitrogen but not in gluten, owing to the large amount of bran they 
contain. 

Aualyses of the three grades of flour as furnished to the market fol- 
low. From a cursory glauce it might be said that the low-grade flour 
was the best, as it contains the most albuminoids, but its weakness is 
discovered in the fact that it has only £ per cent, of gluten. The 
bakers' flour contains more ash, oil, fiber, albuminoids, and gluten than 
the patent, but owing to the increased amount of the first three con- 
stituents mentioned, it is proportionately lacking in whiteness and 
lightness. The two flours each have their advantageous points. 

Several other grades of flour, break flour, stone flour, and flours from 
the first, second, and third tailings, are all very similar, and, as far as 
chemical aualyses is concerned, good. The preliminary examination 
has, however, shown certain defects in each. The break flour is richer 
in albuminoids and gluten than any other, and if were pure aud its 
physical condition were good it would be of value. 

The roller process is distinguished for the completeness with which 
it removes the germ of the grain daring the manufacture of flour by 
flattening aud sifting it out. This furnishes the three by-products which 
are known as first, second, and third germ. They consist of the germ of 
the wheat mixed with varying proportions of branny and starchy mat- 
ter, the second being the purest. They all contain much ash, oil, and 
nitrogen, and if allowed to be ground with the flour blacken it by the 
presence of the oil and render it very liable to fermentation, owing to 
the peculiar nitrogenous bodies which it carries. A more complete 
analysis appears in another place. 

The flour from the bran-dusters is much like that from the tailings, 
and like the stone stock, from a chemical point of view. This merely 
shows that chemical evidence should not alone be takeu into considera- 
tion, for the bran-duster flour is a dirty, lumpy by-product, while the 
stone stocks are valuable middlings. Analyses of various tailings are 
next in the series, aud need no comment. Those of the dust from 
middlings aud dust-catchers are rather surprising, in that they both 
contain much gluten and the first one much fiber, but this is due to 
their containing both bran and endosperm. 

To follow the gluten through the process it is necessary to go back to 
the breaks. The amount in the various chops does not vary greatly. 
There is an apparent anomaly, however, in the fifth and sixth breaks, 
where uo gluten was found in the feed but much in the chop. This is 
owing to the fact that the feed has become at this point in the process 
so branny that by the usual method of washing to obtain the gluten it 
does not allow of its uniting in a coherent mass and separating from 
the bran. 

Among the middlings, both uncleaned and cleaned, the fourth is the 



44 AMERICAN WHEAT AND CORN. 

richest in gluten, and the result of the process of cleaning is to increase 
the amount, although slightly diminishing the nitrogen, which is due to 
the removal of the branny matter, which, though rich in nitrogen, is- 
poor in gluten. 

In the products of the reduction on smooth rolls, the chops from the 
higher middlings are the richest, and if the analyses of the flours were 
complete, No. 4 would probably contain more than the lower numbers. 

The tailings are, as have been already said, remarkable, not so much 
that No. 1 has no gluten, but that Nos. 2, 3, 4, have 7.62 per cent., and 
No^6 as much as 14.37 per cent. The regular increase shows that the 
highest numbers must contain a large portion of endosperm. 

That this is tbe case the microscopic examination of the different 
tailings has shown. No. 1 is found to consist almost entirely of the outer 
coatings of the grain; Nos. 2, 3, and 4 of the same mixed with a large 
proportion of endosperm, which is attached thereto, while in No. 6 it is- 
difficult to discover any large amount of anything but flouring material, 
and the small percentage of ash shows also that it cannot contain much 
bran. 

In a like manner No. 4 tailings from the reductions has 13.34 per cent, 
of gluten, which is owing to the large proportion of endosperm which it 
contains, and in this case, too, the fact of the presence of so much of 
the interior of the berry is presaged by the low percentage of ash. The 
remaining tailings of this class have little or no gluten, with the excep- 
tion of No. 1, as they contain very little endosperm. 

In connection with the remaining specimens the gluten has been al- 
ready mentioned, and the results as a whole warrant the conclusion 
that less of it is wasted in the by-products than would be imagined. 
For a complete discussion of this point data, which are not at hand in 
regard to the per cent, of each material produced, are necessary. 

The products from Virginia wheat, similar to those which have just 
been described, present the same but not as wide variations in the 
breaks and in the flours ; the low grade, instead of containing less glu- 
ten, has more than the bakers' or patent. This may be due to the 
greater softness of the wheat, in consequence of which it is less suited 
to the process, a fact which is confirmed to a certain degree by the 
specimens of flour from Ohio wheat, among which the low grade, al- 
though not exceeding the other brands in the amount of gluten, ap- 
proaches very nearly to them, and it is therefore only reasonable to 
conclude that the spring wheats are particularly suited for roller milling. 

PHOSPHORIC ACID IN THE ASH. 

The ash of several samples of wheat and flour have been analyzed. 
The specimens were selected to represent variations in locality, in hard- 
ness, and color, and between winter and spring wheats. 
1284. Champion Amber. 

Pennsylvania; crop of 1879; red wheat. 



AMERICAN WHEAT AND CORN. 



45 



L288. Gold Dust. 

Pennsylvania; crop of 1879; yellow wheat. 
2001. Xo. 1, Hard spring. 

Minnesota; crop of 1883; hard red spring, Ir >m C. A. Pillsliury & Co.'e mill. 
2111. No. 1, Hard spring. 

Dakota ; crop of 188:!. 
2114. Hour from No. 1. 

Hani spring; Pillsbnry " A," best. 

Ash analyses of wheats and fours. 



sSvania svi^nia *"»«- Dakota «?*«» 
' red. yellow, i 8uta - 



Pel- cent . of ash 

Insoluble 

Phosphoric acid 

Potash 

Magnesia 

Lime 

Soda 

Sulphuric acid 

Chlorine 

Iron 

.Manganese 



1.63 
.067 
.796 
.480 
.'-'16 
.058 
. 15 

Trace. 

Trace. 

Trace. 



Percent, composition of ash. 

Insoluble 4.11 

J\.O s 48.77 

KsO 29.41 

MjiO ! 13.24 

CaO 3.55 

NavO 92 

SO3 Trace. 

CI Trace. 

FejCh Trace. 

MnO 



1.47 
.025 
.729 
.398 
.237 
.034 
.046 

Trace. 

Trace. 

Trace. 



1.83 
.049 
.828 
.533 
.270 
.088 

Trace. 
.020 
.035 

Trace. 
.005 



1.70 

49.63 

27.09 

16.13 

2.32 

3.13 

Trace. 

Trace. 

Trace. 



2.57 

45.35 

29 19 

14.79 

4.81 

Trace. 

1.10 

1.92 

Trace. 

.27 



1.88 


.409 


. 027 


.004 


.888 


.203 


.575 


.129 


.302 


.037 


.063 


.024 


022 


.012 






Trace. 
Trace. 












1.44 


.98 


47.31 


49.63 


30.63 


31.54 


16. 09 


9.05 


3.36 


5.87 


1.17 


2.93 


Trace. 





















The percentage composition of the several ashes include extremely 
slight variations. The ash of soft wheat contains a little less potash and 
lime and more magnesia than the ash of the red wheat grown on the 
same soil, but the variations are too slight for consideration and the 
composition is quite like the ash of foreign wheat for which Wolff gives 
the following average: 



Insoluble 

TAh 

KvO ... 

MgO 

CaO 

N.12O 



SO3 . 

CI 

Fe^Os 

Undetermined . 



Total 

T.ital ash. 



Winter 


Spring 


wheat. 


wheat. 


Percent. 


Per oent 


2.11 


1.64 


46. 98 


48. 63 


31.16 


29 99 


11.97 


12.09 


:: 34 


2.93 


■>. 25 


1.93 


.37 


1.52 


22 


.48 


1.31 


.51 


.29 


.28 


101). 00 


100.00 






1.97 


2.14 



46 AMERICAN WHEAT AND CORN. 

The conclusions which Von Bibra long ago expressed concerning the 
wheats which he had examined seem to hold good for this country as 
well as for Germany. It is only exceptionally that the inorganic con- 
stituents of a wheat overstep certain limits, while within them it is 
liable to frequent variations even on the same field and under otherwise 
similar conditions. 

The analysis of the ash of the flour from Minnesota shows a marked 
decrease in the percentage of magnesia which it contains, made up 
principally by an increased amount of lime. Deinpwolfif's analyses of 
Hungarian flours gave a similar result. The phosphoric acid, too, is- 
higher, showing that in the interior of the grain, and apparently also- 
in the softer wheats, there is more of this constituent present. 

A discussion of the ash constituents of the grain in its different por- 
tions will be found in Liebig's Annaleu der Chemie, Band CXLIX, S. 
345, by Dempwolff. It is quoted by Horsford, in his report on bread 
at Vienna in 1S73, and attention is called to the decrease in percentage 
of magnesium in the ash of the center of the grain, accompanied by an 
increase in calcium and potassium, and the fact that phosphoric acid 
forms about 50 per cent, of the ash. Determinations of the latter con- 
stituent in the milling products from Minnesota show that with the 
hard spring wheats the relative percentage in the ash is higher toward 
the interior of the grain.* 

In the flours as graded for the market the same fact is observed. 

RELATION OF NITROGEN TO PHOSPHORIC ACID. 

After the consideration of the variations in the ash, it is of interest 
to observe the relation between the phosphoric acid which it contains- 
and the nitrogen. A column in the table of analyses gives this ratio r 
expressed as the factor by which the phosphoric acid must be multi- 
plied to equal the nitrogen. 

Starting with a ratio of 2.S in the whole grain, with every purification 
of the product the figure rises until it reaches the highest grade mid- 
dlings and patent-flour ; that is to say, as we approach the more perfect 
products there is a greater loss of phosphates than of nitrogen. The 
highest ratios are found iD the patent-flours and in the chop and mid- 
dlings, which lead directly to this product. In the flours from the re- 
duction of the different grades of middlings the change in the ratio is- 
gradual and corresponds closely to the inverse change in the amount 
of phosphates in the ash. A high ratio denotes, therefore, a deficiency 
in phosphates, and this is the chief fault with the high grade flours. 

THE GERMS. 

One of the characteristic features of the roller-milling process, as has- 
been mentioned, is the removal of the germ of the grain, thus preveut- 

* See also Lowe's and Gilbert's paper on the Ash Constituents of Wheat, Town. 
Chem. Soc. XLV, 305, Aug., 1884, and Appendix of this report. 



AMERICAN WHEAT AND CORN. 47 

ing its injuring the quality of the flour. Among the by-products of the 
Pillsbury mill, are included three separations of germs known as first r 
second, and third. They are all rich in oil and albuminoids, which toge- 
ther form one-half of the substance. The second germ seems to be 
freer from contamination and was selected for a more detailed examina- 
tion. 
The following determinations were made: 





Analysis of germ. 








Per cent. 


Per cent. 


Water ^ 




8.75 


Ash 1 


5.45 


Oil . . I 


15. 61 


Soluble in 80 per cent, alcohol 




26.45 




1.98 






25.47 








18.85 








2.94 








3.65 






4.44 








1.44 








3.00 








9.95 


Fiber 







1.75 








26.60 












100. 00> 



The interest of the analysis centers in the presence of so much sugar 
and soluble albuminoids. The sugar has been calculated to percentage 
as if it were dextrose. It does not reduce Fehling's solution until in. 
verted by acids. It is dextro-rotatory, by inversion becoming less so r 
but not laevo-rotatory. It is uncertain whether it is formed from starch 
which may be present through the action of some ferment in the germ ; 
but it seems probable, especially since so much soluble nitrogen is 
present pointing to diastatic action, and it may be classed somewhere 
between dextrine and maltose. Iu fact it has been found that the water 
extract if left in contact with the residue of the germ would soon be the 
cause of a peculiar fermentation. This shows the bad effect the presence 
of this soluble albuminoid would have in flour, causing a fermentation 
or putrefaction which would injure and discolor it. The oil in the germ 
is also an additional source of trouble, in that it is readily oxidized un- 
der certain circumstances and tends to blacken the flour. 

THE RELATION'S OF THE WHEAT GRAIN AND ITS PRODUCTS TO THE 
HUMIDITY OF THE AIR. 

In the report of W. H. Brewer on the cereals, in Vol. Ill of the Cen- 
sus for 1880, he gives the results of certain experiments by Hilgard, of 
California, showing the changes in weight of wheat, when exposed to 
alternations of dry and moist air ; California wheat, beiug particularly 
dry asit comes from thehot valleys where it grows, absorbsa large amount 
of moisture in the seaports, or during transportation by sea. Brewer 



48 



AMERICAN WHEAT AND CORN. 



extended these experiments to all the cereals, and weighing them at in- 
tervals found that under the conditions which he employed they with- 
out exception lost about the same amount from summer to winter that 
they would gain from winter to summer, and that when artificially dried 
and again exposed to the air, a few minutes would suffice for the absorp- 
tion of several per cent, of moisture. 

The importance commercially of this capacity for absorbing or losing 
moisture is of course apparent, and experiments were undertaken before 
the appearance of Brewer's report for a more thorough investigation of 
the subject, in reference especially to mill products. 

The materials were exposed in the balance-room of the laboratory of 
the department properly protected by a screen from exterior influences 
other than atmospheric. The condition of the atmosphere was noted by 
means of a psychrometer at the time of weighing. 

The first series consisted of a number of flours from Minnesota, all 
milled by the roller process from hard spring wheats. Three of the five 
contained nearly 8 per cent, of water originally, one a little over 9, and 
one over 13. The first day of exposure was comparatively dry for the 
climate of Washington, but evidently moist as compared to the locali- 
ties from which all the flours but one had come, because there was a 
large gain in the part of three, a small gain by the Pillsbury "A," and 
a loss by the only one holding originally a large amount of moisture; in 
fact, the result was an approximation to equalization of moisture in all ; 
a,s would be expected. If we add the gains and subtract the losses the 
figures, though not representing actual percentages, would appear for 
moisture as follows, on the second day : 



Number. 



Original 
moisture 



Gain or 

loss. 



Second 
day. 



2114. 
21 L5. 
2116. 
2117 . 
.2120 . 



9.48 
7.80 
7.85 
7.97 
13.69 



I 



+ .65 
+ 2.15 
+ 2.30 
+2.15 
-3.28 



10.13 
9.95 
10.15 
10.12 
10.41 



The first day's exposure was sufficient, therefore, to equalize the moist- 
ure in all the flours, and following them through the succeeding weeks 
they all appear to be susceptible to the changes in condition of moist- 
ure in about the same degree. 

A specimen of the whole grain exposed beside the flour proved itself 
not as susceptible as the finer material, but nevertheless responded to 
a certain degree to the daily changes in humidity. A tabulation of the 
results follows : 



AMERICAN WHEAT AND CORN. 



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52 AMERICAN WHEAT AND CORN. 

The approximate agreement between the different grades of flour 
under ordinary conditions being apparent, they were submitted to an 
atmosphere nearly saturated with moisture; that is to say, they were 
placed under a bell with a dish of water. They all gained from 7 to 9 
per cent, over their air dry weight, but the low grade and patent flour 
possessed the largest capacity for moisture, the bakers' holding about 
2 per cent. less. On removal to dry air this gain was lost in a very few 
hours, the bakers' losing a proportionately larger amount than the 
others. Whether it is owing to a larger percentage in gluten in this 
flour that it gains less and loses more water than others is questionable. 

A Minnesota patent exposed in a small desiccator to air saturated 
with moisture absorbed more than 26 per cent, of its original weight in 
sixty -four hours, and in one hundred and eight hours, or four days, more 
than 29 per cent; but at that time a film of mold covered the flour. The 
determinations at intervals showed the gain to be — 

Grams. 

Weight of flour taken -. 1.0000 

Weight after 35 minutes 1. 0285 

Weight after 18 hours 1.0930 

Weight after 22 hours 1.2005 

Weight after 42 hours 1.2405 

Weight after 64 hours 1.2670 

Weight after 92 hours 1.2915 

The flours are plainly more susceptible to moisture than the grain 
owing to their greater comminution. It was found in California that 
the latter after being artifically dried would absorb 25 per cent, of moist- 
ure. Here a flour, although not dried, has absorbed over 29 per cent, 
of its original weight. 

To decide what parts of the grain were able to absorb and retain the 
most moisture, how far the degree of comminution affected the result, 
several of the most prominent products of the roller process were treated 
in the same way as the previous specimens. 



AMERICAN WHEAT AND CORN. 



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56 AMERICAN WHEAT AND CORN. 

The coarser products absorbed less moisture than the finer, at least 
where there was a marked change, and among the fine material there 
was less difference than might be expected. The germ after more than 
two months' exposure seemed to have accumulated more water than 
any other, but a rather dry atmosphere, with the thermometer at 73° F. 
on the 27th of June, brought the whole series below their original de- 
gree of moisture. A fresh portion of the germ exposed for a few day& 
for comparison with that which had been weighed out longer, rapidly 
reached a point even in excess of the latter, it being fresher and not 
caked so much together. The gains and losses were as follows : 

No. 2072. 

May 24, 1.30 p. m 102. 8» 

May 24, 2.30 p. m 103.1* 

May 26, 10 a. m 103. 93- 

May 28, 10 a. m 104.83- 

May 29, 10 a. m 99.28 

June 5, 10 a. m 100.83 

June 9, 10 a. m 106.13- 

JunelO, 10 a. m 107.69 

and then left in the balance case with a dish of sulphuric acid for forty- 
eight hours : 

June 12 104. OS 

and over chloride of calcium in a desiccator forty-eight hours : 

June 14 96.38 

or nearly dry. 

The results are instructive, and show how susceptible all portions of 
the wheat grain, in whatever state of comminution, are to hygroscopic 
conditions, and it will be noticed, as was found by Brewer, that in sum- 
mer the amount of moisture held by grain is larger than in winter. 

FLOUES. 

The analyses of flours given in a previous bulletin having proved un- 
satisfactory to the millers of the Northwest, they furnished the Depart- 
ment with a series of selected samples of the best Minnesota and Da- 
kota "patents." These, together with an Ohio, and a District of Co- 
lumbia "patent flour," obtained directly from the millers, have been an- 
alyzed. 



AMERICAN WHEAT AND CORN. 

AMERICAN FLOURS OF 1883. 



57 





1856. 


2100. 


2057. 


2114. 


2115. 


2116. 


2117. 


2118. 


2119. 


2121. 




Per ct. 

12.32 

34 

.18 

1.71 

10.68 

35.52 

10.76 


Per ct. 

12.98 

.32 

.16 

1.60 

9.98 

29.55 

9.08 


Per ct. 

11.48 

.39 

.21 

2.07 

12.95 


Per ct. 

9.48 

.39 

.26 

1.99 

12.43 

36.14 

10.85 


Per ct. 
7.80 
.42 
.27 
2.02 
12.60 
41.05 
11.74 


Per ct. 

7.85 

.42 

.23 

1 99 

12.43 

40.82 

11.81 


Per ct. 

7.97 

.45 

.28 

1.88 

11.73 

35.20 

10.58 


Perct. 
7.64 
.42 
.26 
2.13 
13.30 
36.60 
11.11 


Perct. 

8.11 

.52 

.32 

2.16 

13.48 

44.85 

12.59 


Perct. 
11.33 


Ash 


.91 


PsOs 

Nitrogen 

Moist gluten 

Dry gluten 


.48 
2.18 
13. 65 
36.73 
12.03. 



1856 Patent Flour. Warder & Barnett, Springfield, Ohio. 
2100 Patent Flour, Herr & Cissel, Georgetown, D. C. 
' 2057 Pateut Flour. C. L. Pillsbory, Minneapolis, Minn. 

2114 Patent Flour, Pillsburv "A," best, Minneapolis, Minn. 

2115 Patent Flour, Red River Roller Mills, Fergus Falls, Minn. 

2116 Patent Flour, R. L. Frazee. Frazee City, Minn. 

2117 Snow Cloud, Pembina Mill Co., Pembina, Dak. 

2118 Fargo's Best, Fargo Roller Mills, Fargo, Dak. 

2119 No. 1 Straight, Fargo Roller Mills, Fargo, Dak. 
2121 Patent Flour, George Davis, Ottawa, Minn. 

The Eastern flour is poorer in nitrogen and gluten than any of the 
others. In fact the flours follow closely the composition of the wheat, 
which has been examined from the same parts of the country. Dakota 
makes a flour richer than any other in gluten in the same way that it 
produces a wheat of that description. The sample from Pembina, like 
the wheat from that locality, is lower than any other spring wheat 
flour. The average of these " Northwestern spring wheat flours," is high 
and in comparison with the rest of the country they are the richest 
which have been analyzed. They compare favorably with Hungarian 
roll flour, which they closely resemble. 

AVERAGE COMPOSITION OF FLOURS. 





Forty-nine 
flours, IT. 
S. Census. 


Eight 

Eastern 

flours. 


Minnesota 

and Dakota 

flours. 


Water 


Per cent. 

11. 56 

.59 

11.90 


Per cent. 

12.49 

.55 

10.41 


Per cent. 
8.96 




.44 




12.82 







Another peculiarity of the spring wheat flours is their dryness. It 
will be seen in the averages that they contain several per cent, less 
moisture than the Eastern specimens. From the results of the experi- 
ments on the relations of such material to atmospheric conditions it is- 
plain that they would gain weight on transportation east or to the coast, 
and other things being equal, a barrel of dry Western flour would make 
more bread than a barrel of Eastern. This is certainly an important 
factor in the consideration of the value of flours. In specimens Nos. 
2057 and 2121 the absorption had, to a large extent, taken place, while 
the others, being tightly boxed, were received without any absorption. 



58 



AMERICAN WHEAT AND CORN. 



How readily this would have taken place bad an opportunity occurred, 
will be seen in tbe analyses of tbe flours used for baking. 

In the light of the preceding analyses there seems to be no reason to 
doubt but that the introduction of the roller- milling process and the 
growth of the hard wheats of the Northwest has furnished the country 
with a finer flour than it has before possessed, and one which should 
make a bread comparing favorably with Hungarian manufacture. In 
fact in the baking experiments the bread made from these flours ex- 
celled all others in quality. 

The flours which have just been mentioned as used for experimental 
baking purposes have been so far examined as to determine the per- 
centages of water, nitrogen, and albuminoids, and moist and dry gluten. 
The results are here collected. 

ANALYSES OF FLOURS USED IN BAKING. 



Variety. 



Maryland patent 

Maryland straight 

Maryland low-grade 

District Columbia patent . 
District -Columbia straight 

Virginia straight 

Virginia low-grade 

Virginia patent 

Ohio patent 

Indiana patent 

Illinois patent 

Wisconsin straight 

Wisconsin patent 

Minnesota patent 

Minnesota low-grade 

Minnesota bakers' 

Missouri patent 

Oregon new process 



Serial 
number. 



Water. 





Per cent. 


2593 


11. 55 


280n 


11.08 


2808 


12.78 


2821 


12.98 


2820 


12.38 


2591 


' 12.16 


2807 


11.77 


2805 


12.10 


21 SO 


12.85 


2822 


12.33 


2594 


12.00 


2801 


1?. 37 


2806 


13.25 


2592 


12.82 


2599 


12.05 


280S 


11.77 


2804 


12.04 


2824 


14.03 



Nitrogen. 



Per cent 
1.65 
1.75 
1.84 
1.46 
1.53 
1.93 
2.02 
1.73 
1.70 
1.59 
1.93 
1.60 
1.85 
1.90 
2.51 
1.95 
1.67 
1.15 



Albumen. 



Per cent 
10.33 
10.94 
11.50 

9.10 

9.56 
12.08 
12.60 
10.81 
10.62 

9.94 
12.08 

9.98 
11.55 
11.90 
15.64 
12.19 
10.44 

7.18 



Gluten. 



Moist. 



Dry. 



Per 



cent. 
33.32 
32.49 
30.15 
31..5S 
33.40 
36.07 
36.81 
37.89 
29.63 
33. 60 
37.36 
28.39 
34.45 
39.18 
34.22 
36.71 
32.24 
20.84 



Per cent. 
9.60 
10.28 
11.13 
9.09 
9.76 
11.41 
11.60 
11.08 
10.47 
10.03 
11.56 
9.56 
10.65 
11.98 
14.06 
11.71 
9.23 
6.75 



They are remarkably uniform in albuminoids and gluten, and also in 
moisture, showing that they had, with the exception of the Oregon flour, 
been subjected to very similar hygroscopic conditions. The flours from 
Minnesota have, without doubt, gained moisture since they 'were origi- 
nally milled, if it is possible to judge from previous analyses of samples 
sent directly from the mills. For this reason, in our bread experiments 
with this collection of flours, less variation iu yield was found than if 
they had been used directly from the mill with wider variations iu their 
per cent, of moisture. 

Among them all two present peculiarities worthy of notice. The 
Oregon new-process flour contains 7.18 per cent, of albuminoids, the 
smallest amouut yet found in the course of analysis. In this respect it 
corresponds to Oregou wheat, and confirms the remarks thereon on a 
previous page. On the other hand the Minnesota low grade contains 



AMERICAN WHEAT AND CORN. 59 

more albuminoids and gluten than any heretofore examined. Tuis 
would not only be remarkable for auy flour, but is still more so for one 
of low grade. How it was graded is unknown. It makes a very dark 
bread. 

BAKING EXPERIMENTS 1IITH FLOUR S FROM VARIOUS SOURCES. 

The experiments of the McDougall Brothers in London, in the autumn 
of 1882, upon the baking qualities of flour made from wheats in the 
English market from different parts of the world, have had a wide cir- 
culation. The statistician of this Department in his report upon the 
condition of the crops for December, 1883, mentions and quotes them 
as follows : 

EXPERIMENTS IN BREAD-MAKING. 

lathe autumn of 1882 the secretary of state of India arranged with McDougall 
Brothers, millers and bakers, London, to conduct a series of experiments with wheats 
from India in comparison with average samples of wheat from the principal conn- 
tries producing this grain. Of the couditions required by the secretary they say : 

"1. That we should take a given quantity of each of these four representative In- 
dian wheats, viz., Indian fine soft white, Indian superior soft red. Indian average hard 
white, Indian average hard red, and manufacture them into flour by the ordinary 
process of grinding under millstones. Also that we should take similar quantities of 
the same wheats and manufacture them into flour by means of crushing betweeu roll- 
ers, according to the system known as the Hungarian or roller system. 2. That we 
.should take a given quantity of each flour so produced and manufacture it into 
bread. 3. That we should note the qualities and other characteristics of the flours 
produced, also of the offals, viz., middlings, pollard, and bran. 4. That we should 
procure the following representative wheats, of fair average quality of the season, as 
then being sold on Mark Lane market, and, for the purpose of obtaining results for 
comparison, deal with them precisely as above indicated, both as regards flour, bread, 
and offals, viz., English average, American (red winter), American (spring), Austra- 
lian average, California average, Russian Saxouska, Russian Taganrog, Russian 
Kubanka, Russian Gbirka, Egyptian Buhi, and Egyptian Saida." 

The quantity used in each case was 5,000 pounds. The samples varied in weight 
from 57i pounds for the Saula Egyptian to 64 pounds for the soft Indian white va- 
riety. The weight of the separate " berries " varied greatly ; those of American spring 
were smallest of all, 100 weighing 35.5 grains; winter, 49.6 grains; California. 4T.7 
grains. The Australian were heaviest, 80.5 graius ; Indian, from 51.8 to 77.7 grains. 
Tin' Saxouska Russiau was 37.3 grains, next to American spring the smallest, and 
containing the most gluten, 23.2 per cent.; yet the size appears to be no indication of 
the proportion of gluten in other samples, as the heaviest, the Australian, averaged 
11.6 per cent., and the poorest in gluten, bearing only 4.4 per cent., was of medium 
weight, 50.1 for 100. 



60 



AMERICAN WHEAT AND CORN. 



Wheat. 



o £ 

IS a . 
° p o a 

goSf 
* .£» 



Indian (fine soft "white) 

Do 

Indian (superior soft red)... 

Do 

Indian (average hard white). 

Do 

Indian (average hard red) 

Do 

English 

Do 

Australian 

Do 

New Zealand 

Do 

California 

Do 

American (winter) 

Do 

American (spring) 

Do 

Russian (Saxonska) 

Do 

Buasian (hard Taganrog) 

Do 

Egyptian (Buhi) 

Do 

Egyptian (Saida) 

Do 



S.d. 

49 
49 
45 
45 
44 
44 
43 
43 
49 

49 

50 6 
50 6 
48 
48 
48 

48 

49 6 
49 6 
48 

48 
52 
52 

49 
49 
47 
47 
43 6 
43 6 



•i \s 



Lbs. 
64 
64 
62£ 
62| 
60 
60 

61i 

60i 

60J 

62J 

62* 

62| 

62| 

59J 

59* 

61| 

61J 

61 

61 

60J 

60J 

614 

61J 

58 

58 

57* 

57J 



Pr. ct. 
1.52 
1.52 
0.72 
0.72 
3.7 
3.7 
1.2 
1.2 
1.5 
1.5 
L0 
1.0 



1.7 

1.7 

.5 

.5 

.9 

.9 

.9 

.9 

.8 

.8 

2.7 

2.7 

12.1 

12.1 



5 2 
£ s 



s a 



Pr. ct. 

2.0 

2.0 

3.6 

3.6 

8.4 

8.4 

■7.6 

7.6 

None. 

None, 

None. 

None 

None. 

None, 

None. 

None, 

None, 

None, 

None. 

None. 

None, 

None. 

2.4 

2.4 

3.1 

3.1 

2.7 

2.7 



Yield. 



Pr. ct. 
77.46 
74.10 
78.40 
75.4 
80.52 
73.2 
79.88 
74.2 
65.2 
70.3 
75.8 
75.1 
76.1 
76.1 
71.1 
70.1 
73.8 
71.5 
72.2 
69.5 
73.0 
71.4 
76.2 
72.0 
72.9 
72.6 
66.9 
67.8 



a 



Pr. ct. 
0.82 
11.00 
1.68 
7.7 
.78 
10.3 
.78 
10.3 
1.1 
7.6 
1.1 
8.0 
.96 
7.8 
.72 
14.5 
.38 
10.3 

.24 

12.1 

1.2 

12.5 

1.2 

9.6 

1.0 

10.4 

.76 

7.2 



Pr. ct. 

8.8 

8.7 

9.8 

13.5 

10.0 

14.3 

13.20 

13.8 

9.7 

7.2 

7.4 

9.3 

8.8 

6.6 

9.2 

6.3 

7.9 

11.2 

7.2 

10.4 

11.6 

11.7 

12.7 

12.1 

11.0 

8.5 

11.4 

6.5 



Pr.ct.'Pr.ct. 
12.0 I 1.40 
4.0 2.68 



M 



B 



9.4 
5.3 



3.6 



.3 5.1 



3.1 

8.50] 

3.0 I 
17.7 I 

9.2 
14.4 

5.5 | 
11.5 

5.6 
15.3 

3.9 
16.4 

3.1 
14.7 

3.8 
12.6 

3.3 

8.1 

5.0 
10.0 

3.5 

7.5 

4.9 



4.04 
5.1 
4.8 
4.2 

.3 
1.1 
2.34 
3.6 
1.98 
3.5 
1.02 
3.4 
4.76 
3.3 

.7 

.2 
3.4 
2.9 
5.5 
5.4 
4.04 
4.2 



Pr. ct. 

6.4 

6.8 

9.3 

10.5 

11.7 

12.6 

13.4 

13.1 

10.6 

11.4 

11.6 

12.2 

10.2 

9.0 

10.5 

8.7 

11.0 

11.7 

15.3 

14.6 

22.1 

23.2 

17.6 

15.6 

4.4 

7.9 

7.5 

6.6 



It will be seen that there were fewest impurities in the New Zealand, Indian soft 
red, American, and Russian samples. 

The manufacture of bread from Indian wheats by the millstone and also the roller 
process, and from other samples by the roller method, was next undertaken. The 
quantities used in each case were 280 pounds of flour, 30 pounds of liquid potato 
ferment, one pound of French yeast, and 3£ pounds of salt. The table is as follows : 





13 

o 

"cf 


cS 
cs 

"o 

*." 

o a 
% 


Percentages. 


Color, taste, and texture. 


"Wheat. 


"S3 

- eS 
'- t 


Cm U 

O 3 

CD CD 
g-g 

S fe 


_o 

CO 

•A 
cs 

t* 

o 

"o 
O 


°C 

CD 

1 

c-~ 
O 

a 


l 


CD 

9 

s 


— CO 

|s 

Si 




Pounds. 
141.4 
149.6 
141.6 
148 
141.0 
149.6 
145.2 
147.4 
130. 
134.2 
132.0 
136.8 

130.0 
130.0 

130.0 
145.4 

136.8 
144.4 


Pounds. 
364.0 
367.5 
372.0 
362.0 
370.5 
365.0 
376.6 
365.0 
352.0 
355.4 
349.0 
364.0 

346.0 
354.0 

356.0 
354.5 

362.0 
358.0 


130.0 
131.2 
133.0 
129.3 
132.4 
130.3 
134.5 
130.3 
125. 7 
126.9 
124.6 
130.0 

123.5 
136. 4 

127.1 
126.6 

129.3 
127.7 


50.5 
53.4 
50.6 
52.3 
50.8 
53.4 
51.8 
52.2 
46.4 
48.0 
47.1 
48.9 

46.4 
46.4 

46.4 
51.9 

48.9 
51.6 


10 
13 

8 
12 

6 
10 

5 

9 
13 
12 
12 
12 

13 
8 

8 
10 

7 
6 


ll 

13 

10 

13 

7 

9 

7 

9 

12 

12 

12 

12 

12 
10 

9 
11 

6 

4 


7 

9 

7 

9 

7 

9 

7 

8 

13 

12 

12 

12 

12 
10 

9 
9 

6 

4 


8 

9 

9 

10 

10 

10 

10 

10 

10 

10 

9 

9 

10 
12 

13 
12 

7 
6 


11 


Do 


12 


Indian (superfine soft white) 

Do 


10 

11 


Indian (average hard white) 

Do 


7 
9 




6 


Do 


8 




10 




11 




10 




10 


American : 


11 




9 


Russian : 


9 


Egyptian : 


9 
5 




4 







AMERICAN WHEAT AND CORN. 61 

Whether the Iudian wheats were average samples of the product of that country, 
or a little better through the unconscious partiality of the secretary, may be ques- 
tionable. They make a good showing for quantity of product, but the quality of the 
soft wheats is quite inferior to that of samples from this country. In the United 
States, California appears to take the lead in quantity of bread, while the spring 
wheats of the Northwest not only surpass other American samples in quality, but are 
unequaled in that respect by any wheats included in this experiment, the Russian 
only excepted, which excel in gluten. 

The following statement relative to the effect of dryness of the grain upon the yield 
of bread is extracted from this report: 

" It is generally believed that upon the percentage of gluten in flour depends the 
yitld of bread that may be obtained from it, as illustrated by the Hungarian flours, 
which are almost unequaled for yield of bread, and rauk high in gluten; but this 
is erroneous, as proved by the experimental workings now uuder review. It would 
be found that the flours high in gluten do not produce the most bread, unless, at the 
same time, they possess a high degree of dryness, for it is upon the dryness of the flour 
that the yield of bread mainly depends, and not upon the gluten. The two lots of 
flour from Russian wheats (Nos. 11 and 12) are those which are highest in gluten, yet 
they do not yield as much bread as any of the four Indian wheats (Nos. 1 to 4), and 
the difference in yield from the latter would have been still further increased had 
they not been previously mellowed with water, as noted, before milling; confirming 
that it is the dryness of a flour that determines the yield of bread." 

There being considerable doubt as to whether the samples of Amer- 
ican wheats in the preceding experiments were representative, a series 
of bakiug experiments with flours of various grades from different 
parts of this country have been carried on in our laboratory with the 
results which are presented. 

The McDougall Brothers found, and it has been confirmed by us, 
that upon the dryness of a flour, or upon the amount of water which it 
is possible to add to the dough, depends chiefly the amount of bread 
which it will yield. Unfortunately no determinations of the amount of 
moisture in the flours used was made in the English tests. 

In our experiments, usiug the same flour uuder various conditions, it 
was found possible to vary the yield of bread per 100 pounds of flour 
as much as 15 pounds. The conditions upon which this variation 
depends are largely physical, and include — 

Percentage of water used in the dough. 

Size of the loaves. 

Temperature of the oven. 

Time of baking. 

Of course in any series of comparative experiments these conditions 
must be closely observed and regulated. In order to learn the best 
modifications for our work, a preliminary series was undertaken with a 
flour from Ohio. 

In the beginning it was found that a dough made with any of our 
flours and as small a percentage of water as was used by the McDou- 
galls would be altogether too stiff for successful results. 

In the English experiments with flours from American wheat 46.4 per 
cent, of water was used, but in our experience it has been found neces- 



62 



AMERICAN WHEAT AND CORN. 



sary to add on the average about 56 per cent, of water, or water and milk. 
The result has been that we have obtained a much larger yield of bread 
per hundred pounds. 

The effects of variation in physical conditions are illustrated by the 
following data : 

Variation in yield dependent on percentage of water used (other conditions being the same), 
on size of loaves, on difference of temperature, and on time of baking. 

[Ohio patent flour.] 



Dependent on percent- 
age of water used 
(other conditions be- 
ing the same). 


1 
Dependent on size of 
loaves. 


Dependent on difference 
of temperature. 


Dependent on time of 
baking. 


Pereent. of 
water. 


Yield of 
bread. 


No. of loaves. 


Yield of 
bread. 


Temperature. 


Yield of 
bread. 


Minutes. ! ™ 

1 


54 5 

58.4 
62.1 
62.1 


134.5 
136.9 
144.9 
145.5 


1 loaf. 
10 rolls. 


138.6 
129.6 




249 
230 


136.9 
140.8 


50 j 134.6 
30 ] 140.2 

■ 



In all these cases the yield is largely modified by the change in a 
single condition, the remaining ones being constant. It is evident, 
therefore, how complicated a comparative series of experiments becomes 
when all the above conditions exercise their modifiying effects and 
must therefore be kept constant. 

There are also conditions of mixing and raising which in a like man- 
ner affect the yield. As every one knows, there are different methods 
of carrying out these operations, and larger or smaller amounts of yeast 
may be used. The method which we have finally employed is a modi- 
fication of the Vienna procedure as described by Horsford. The dough 
is mixed in mass with press yeast and allowed to rise till the outer pel- 
licle is just cracking. It is then rekneaded into loaves, put in pans, and 
set in a warm place until the dough is again risen, when it is baked. 

The baking was carried on in a large gas-stove, the oven of which by 
means of a thermometer could be kept at a very regular temperature. 
All the materials used and the products obtained were weighed to 1 
gramme (15 grains), so that the results as far as manipulation go may 
be regarded as accurate. 

Having fixed these conditions, as they appear in the table which fol- 
lows, the experiments were conducted with the different flours which 
have been collected. 






AMERICAN WHEAT AND CORN. 



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64 



AMERICAN WHEAT AND CORN. 



The results are variable within limits which are so narrow as to make 
it impossible to say that one flour will make much more bread than 
another, and it will be observed that the lowest grade gives as large a 
yield, or even larger, than the best patent. If, however, the moisture 
in the flour had been less uniform our results would probably show a 
larger yield of bread for the drier flours. The conclusion must be then 
that the yield is dependent on physical conditions of bread-making, 
and not to a large extent upon the chemical composition of the wheat. 
In all our experiments we get a much larger percentage of bread than 
the McDougalls, but it is due to the possibility of the use of larger 
amounts of water in the dough. In other respects their conclusions are 
confirmed that water is the chief conditioning agent, and that the per 
cent, of gluten has but little effect upon the yield. 

That it has some, however, appears from the fact that the largest yield 
was obtained with a Minnesota low-grade flour, having the highest 
gluten of any experimented with, and the lowest yield was from the 
Oregon flour, having the smallest amount. The bread from the low- 
grade flour mentioned, although the heaviest yield, was dark and of 
the worst quality; that from the Oregon flour was white and fair. 
These flours are very peculiar, and in another place a few remarks are 
made upon their composition. 

Aside from quantity the quality of the bread made from Minnesota 
patent flours is certainly as near perfect as could be wished. That from 
other patent flours suffers slightly in comparison, while, of course, the 
bread from straight flours, bakers', and low grade, cannot compare with 
that from patents. 

CORN (MAIZE). 

The average composition of corn from the various States, derived 
from the analyses published in a previous bulletin, differed very slightly 
in their percentages of albuminoids. The observations upon this cereal 
during the past year have been confined, therefore, to determinations 
of nitrogen and ash in a number of samples from localities from which 
none had been previously received, and to taking the weights of one 
hundred kernels of specimens from all parts of the country. 

ANALYSES OF AMERICAN CORN BY STATES. 



Variety. 


Serial 
number. 


Ash. 


Albumi- 
noids. 


Nitrogen. 


-New York : 


2393 
2394 
2395 
2396 
2397 
2399 
2400 
2402 
2403 

2330 
2331 
2332 
2333 
2336 


Per cent, 
1.41 
1.54 
1.21 
1.45 
1.24 
1.50 
1.51 
1.50 
1.47 

1.27 
1.72 
1.50 
1.37 
1.52 


Per cent. 

9.80 

12.43 

9.28 

9.10 

9.45 

10.85 

10.68 

10.85 

12.43 

S.75 
12.08 
10.68 
10.50 
11.38 


Per cent. 
1.57 


Do 


1.99 


Do 


1.48 


Do 


1.46 


Do 


1.51 


Do 


1.74 


Do 


1.71 


Do 


1.74 


Do 


1.99 


Jllinois : 


1.40 




1.93 


Do 


1.71 




1.68 


Do 


1.82 



AMERICAN WHEAT AND CORN. 65 

ANALYSES OF AMERICAN CORN BY STATES — CONTINUED. 



Variety. 



Illinois — Continned 
White Dent... 

Red Dent 

White Dent... 
Yellow Dent... 

Do 

Do 

Do 

Do 

Do 

"White Dent... 
Yellow Dent... 
White Dent ... 
Yellow Dent... 

Red Dent 

White Dent... 
Minnesota: 

Yellow Dent . . 

Do 

Do 

White Dent... 
Yellow Flint... 
Yellow Dent. .. 

White Dent 

Yellow Dent... 
Yellow Flint... 
Yellow Dent... 

Do 

Do 

Do 

Red Flint 

Mixed Dent ... 
While Dent... 
Dakota : 

White Dent 

Red Dent 

Yellow Dent. .. 
White Dent . . . 
Yellow Dent .. 

Do 

Do 

Mixed Flint ... 
Yellow Dent... 

Do 

White Dent . . . 
Yellow Dent. . . 

Red Dent 

Do 

Do 

Nebraska: 

Yellow Dent. .. 

Do 

Do 

Do 

Mixed Dent 

Yellow Dent. . . 

Do 

Do 

Do 

Do 

Mixed Dent ... 
Yellow Dent.. . 

Do 

Colorado : 

Yellow Dent... 
White Dent - . . 
Yellow Dent... 

Do 

California: 

White Flint ... 
Yellow Dent.. 
White Dent ... 
Yellow Dent. .. 
White Dent . . . 
Yellow Dent . . 
Mixed Dent ... 
White Dent... 

Do 

Do 

Yellow Dent... 



Serial 
number. 



2337 
2341 
2343 
2344 
2347 
2348 
2349 
2351 
2352 
2353 
2356 
2362 
2365 
2366 
2368 

1989 
1990 
1991 
1992 
1993 
1994 
1995 
1996 
1997 
1998 
1999 
2202 
2203 
2204 
2211 
2217 

2307 

2308 

2309 

2310 

2311 

2312 

2313 

2314 

2315 

2318- 

2320 

2321 

2322 

2325 

2328 

2371 
2373 
2374 
2375 
2376 
2378 
2379 
2380 
2381 
2382 
2385 
2386 
2388 

1985 
1986 
1987 
1988 

2296 
2297 
2298 
2299 
2300 
2301 
2302 
2303 
2304 
2305 
2306 



Ash. 



Per cent. 
1.15 
1.40 
1.36 
2.60 
1.32 
1.59 
1.35 
1.17 
1.22 
1.50 
1.85 
1.58 
1.48 
1.43 
1.30 

1.84 
1.85 
1.63 
1.39 
1.74 
1.66 
1.51 
1.73 
1.61 
1.65 
1.66 
2.02 
1.57 
1.49 
1.78 
1.73 

1.48 
1.83 
1.88 
1.55 
1.71 
1.36 
1.39 
1.35 
1.96 
1.71 
1.47 
1.47 
1.03 
1.84 
1.51 

1.59 
1.60 
1.48 
1.43 
2.01 
1.37 
1.50 
1.64 
1.63 
1 43 
1.45 
1.40 
1.51 

1.92 

3.08 
2.06 
1.85 

1.70 
1.35 
1.80 
1.41 
1.68 
1.46 
1.59 
1.54 
1.58 
1.63 
1.45 



Albumi- 
noids. 



Nitrogen. 



Per cent. 

8.40 
10.33 

8.05 
10.33 

9.28 
11.38 
11.20 

8.40 

9.80 
10.33 
11.03 
10.33 
10.15 

7.88 
10.85 

10.85 
12.43 
11.20 
9.10 
11.03 
9.80 
9.45 
8.75 
9.80 
9.80 
10.85 
8.40 
9.80 
9.10 
10.50 
10.33 

10.33 
11.38 
11.38 
11 03 
10.68 

9.63 
11.20 
10.85 
12.25 
11.03 
10.33 

9.28 
11.03 
10.33 
10.50 

10.15 

10.33 

9.80 

10.50 

9.10 

9.45 

11.90 

11.55 

11.73 

9.63 

9.63 

12.25 

10.15 

9.10 

12.25 
9.28 
8.93 

11.73 
9.80 

11.73 
8 40 

11.38 

10.68 
9.63 
9.63 

10.33 
9.80 
9.80 



Per cent. 
1.34 
1.65 
1.29 
1.65 
1.48 
1.82 
1.79 
1.34 
1.57 
1.65 
1.76 
1.65 
1.62 
1.26 
1.74 

1.74 
1.99 
1.79 
1.46 
1.76 
1.57 
1.51 
1.40 
1.57 
1.57 
1.74 
1.34 
1.57 
1.46 
1.68 
1.65 

1.65 
1.82 
1.82 
1.76 
1.71 
1.54 
1.79 
1.74 
1.96 
1.76 



1.62 
1.65 
1.57 
1.68 
1.46 
1.51 
1.90 
1.85 
1.88 
1.54 
1.54 
1.96 
1.62 

1.46 
1.96 
1.48 
1.43 

1.88 
1 57 
1.88 
1.34 
1.82 
1.71 
1.54 
1.54 
1.65 
1.57 
1.57 



4443 BUL 4 CH- 



66 



AMERICAN WHEAT AND CORN. 



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AMERICAN WHEAT AND CORN. 

AVERAGE COMPOSITION OF AMERICAN CORN. 



67 



America, 1882. 
America, 1883. 

Average 

New York 

Illinois 

Minnesota 

Dakota 

Nebraska. ... 

Colorado 

California 



Ash. 



Albami- w .« Number 

noids. dragon, ^of^ 



Percent Percent. 
1. 52 10. 46 

1.58 10.31 



Lowest 
albumi- 
noids. 



Highest 
albumi- 
noids. 



Percent. Percent. Percent. 

1.07 114 7.00 13.05 

1. 65 88 . 7. 88 12. 63 



1.55 

1.43 
1.48 
1.68 
1.57 
1.54 
2 23 
1.56 



10.39 



.00 



13.65 



10.54 
10.06 
10.07 
10. 75 
10.47 
9.89 
10. 20 



1.69 


9 


1.61 


20 


1.61 


16 


1.72 


15 


1 68 


13 


1.58 


4 


1.64 


11 



9.10 
7.88 
8.40 
9.28 
9. 10 

s 9a 

8.40 



12. 43 
12.08 
12.43 
12.25 
12.25 
12 25 
11.73 



Among the determinations of the ash and nitrogen in the crop of 
1883, given in the preceding tables, there is as little variation as in pre- 
vious analyses, and the conclusions derived from the latter are con- 
firmed. 

The average of all the determinations for each year and for both to- 
gether vary only in the hundredths of a per cent. 

Corn may be said, therefore, without doubt, to be very constant iu 
its composition within narrow limits. 

An occasional exception will no doubt appear, as is the case of the 
ash in serial Xo. 1986, from Colorado, which rises to 3.08 per cent., 
but among over two hundred analyses this is hardly remarkable. 

The averages for the States, as would be expected, agree well. Col- 
orado is represented by only four specimens, which happen to be below 
the average, while California, represented by eleven, raises the average 
for the Pacific slope, which, in the previous report, after the analyses 
of two specimens from Oregon, appeared very low. 

Such analyses by other investigators as have been collected since the 
appearance of the last bulletin on this subject appear here in a table 
by themselves. The results there given coincide with our own. 



WEIGHT OF KERNELS OF CORN IN DIFFERENT PORTIONS OF THE 

COUNTRY. 

Previous results showed that corn varied iu weight from 53 grains 
per hundred kernels to 23 grains, averaging about 37. How far lo- 
cality and surroundings iufluenced this has been to a degree deter- 
mined by the examination of specimens collected by the agents of the 
Department from all parts of the Union. The results are here tabu- 
lated : 



68 



AMERICAN WHEAT AND CORN. 

CORN, WEIGHT OF 100 KERNELS. 



State and county. 



Serial 
number. 



Variety. 



Color. 



Maine : 

Cumberland 

Franklin 

Kennebec 

Knox 

Lincoln 

Waldo 

New Hampshire : 

Coos 

Vermont : 

Chittenden 

Grand Isle 

Massachusetts : 

Barnstable 

Berkshire 

Bristol 

Franklin 

Hampshire 

Connecticut: 

Hsirlt'urd 

-New York : 

Albany . . 

Alleghany 

Cattaraugus 

Chenango 

Do 

Cortland 

Delaware 

Do 

Dutchess 

Fulton 

Greene 

Herkimer 

Jeflerson 

Niagara 

Oneida 

Ontario 

Orange 

Orleans 

Oswego 

Queens 

Do 

Saratoga 

Steuben . — 

Tioga 

Warren 

Washington 

Do 

Vates 

-Pennsylvania : 

Beaver 

Bradford 

Centre 

■Clinton 

"Columbia 

Delaware 

Indiana 

Do 

Lawrence 

Lebanon 

Xuzerne 

Montour 

-Northumberland. 

Warren 

York 

New Jersey : 

Camden 

Gloucester 

Hunterdon 

Middlesex 

Morris 

Salem 

Sussex 

Maryland : 

Alleghany 

Calvert 

Do :... 

Caroline 

Carroll 

Cecil 



6 

7 
31 

58 
58a 
37 
38 
38c 
13 
21 
41 
10 
59 
29 
26 
17 
32 
46 
15 
48 
48a 
28 
25 
30 
8 
55 
55a 
19 

35 
37 

41 

42 

43 

45 

49 

49a 

51 

52 

53 

55 

56 

62 

34 



9 
10 

12 
14 
15 

1 

4 

4a 

5 



Flint . 
..do. 
.. do . 
...do. 
...do. 
...do. 

Flint . 

Flint . 
...do. 

Flint . 
.. do . 
...do. 
.. do. 
..do. 

Flint . 

Flint . 

.. do . 

...do. 

. . do . 

.. do. 

...do. 

...do. 

.. do . 

...do. 

.. do. 

...do. 
do. 

...do. 

...do. 

...do. 
...do. 
...do. 

...do. 
do. 

Dent . 

Flint . 
...do . 
...do. 
... do. 
....do. 
. . . do . 

...do. 

..do. 

Dent . 

Flint . 

Dent . 
...do. 
....do . 
....do. 
....do. 
....do. 
...do. 
...do. 

Flint . 

Dent . 
. . . do . 

Flint . 

Dent . 



Dent 

...do 

... do 

... do 

... do 

Flint 

... do 



Dent . 
... do. 

,..do. 
. . . .do . 

...do. 

..do. 



Yellow . 
...do... 
...do... 
...do... 
.. do... 
...do... 



Yellow . 



Yellow . 
...do... 



Yellow . 
... do... 
White.. 
Yellow . 
....do... 



Yellow , 



Yellow 

...do 

...do 

...do 

...do 

..do 

...do 

...do 

...do 

...do 

...do 

...do 

White 

Yellow 

...do 

...do 

do 

White aud red . 

Yellow 

Mixed 

Yellow 

...do 

...do 

... do 

... do 

do 

White and red - 
Yellow 



Streaked 

Yellow 

.. do 

.. do 

.. do 

.. do 

.. do 

Reddish yellow . 

Yellow 

.. do 

...do 

.. do 

Mixed 

Flesh 

Mixed 



Yellow . 

...do .. 
... do... 
...do... 

Mixed . . 
Yellow . 
White . . 



Yellow . 
White . . 
...do... 
... do... 
Yellow , 
...do... 



AMERICAN WHEAT AND CORN. 

CORN, WEIGHT OF 100 KERNELS— CONTINUED. 



69 



State and county. 


£&| ™ety. 


Color. 


Weight. 


Maryland — Continued. 


7 
8 
9 
11 


Dent 


White 

do 


Grams. 




... do 






...do 

do 








... do 




Do 




White 


52. 5360 




21 
14 
16 
17 
23 
23d 

1 

3 

4 
4a 

46 
16 
17 


FliDt 


... do 


64. 4970 




Dent 


...do 






.. do 


do 




Talbot 


...do 


...do 


43. 7140 




... do 


... do 


44. 7030 


Do .. 


Flint ... 


do 




Virginia: 


Dent 


White mixed 

Yellow 

White 


40. 3250 




...do 

... do 


47. 3190 




40 4620 


Do 


.. do ... 


do 

Mixed 

White mixed 

White 

White mixed 

do 


54. 5600 


Do... 


...do 






do 






... do 


39. 7620 




21 
22 


. . do . . . 






do 


24. 1600 




23 

95 

24 

25 

26 

27 

28 

30 

31 

32 

34 

97 

37 

38 

38a 

40 

43 

44 

51 

52 

53 

54 

56 

56a 

58 

f.l 

63 

65 

66 

68 

69 

71 

70 

72 

73 

74 

75 

78 

80 

82 

85 

86 

87 


....do 

...do ... 


White 


42. 8920 




... do ...; 






....do 


...do 


36. 1750 


Elizabeth City 


do .. 


....do 


39. 7920 




...do 


.. do 






....do 


Yellow 


36. 5730 


Flovd 


do 


White 






. do . 








.. do 

....do 

...do ... 


.. do 




Giles 


.. do 






...do 


43. 6840 

44. 8550 




...do 


.do 


Halifax 


. . do . . . 


..do 




..do 


...do 




Do 


.. do 


do ... 






.. do 


.. do 






do 


.. do 






Dent and Flint 
Dent 


.. do .' 






White 


43. 4240 




.. do 






.. do 


...do 






do 


do 






...do 

.. do 


.. do 




Do 


.. do 






.. do 


.. do 






. do 


do 






.. do 


.. do ... 




. do 


.. do 






..do 






Prince Edward 

PrinoeGeorge 


.. do 

do 


White 


38. 2870 
47. 7460 


... do 

do 


... do 




.. do 




Pulaski 


do 


.. do 






...do 

...do 

do 


White mixed 

White 


40. 5660 


Richmond 


411. 6070 
50. 9770 




.. do 


Yellow and white.. 
Flesh 


46. 2350 


Smyth 


...do 

. . . do 

Dent and Flint 


47. 9130 




White ... 






...do . 












do 


....do 


48. 8820 


Do 


87a 


...do 


White 

do 


47. 8720 




88 
89 
90 

1 
2 
2a 

4 

6 

7 
10 
12 
13 
15 


.. do .. 






. do 


. do ... 






. . do 


White mixed 

Yellow 

. do 


41. 4490 


West Virginia: 


Dent 


40. 1420 




.. do . 


27. 6300 


Do 


do 


do ... 






do 


do 


49. 7770 




....do 

...do 

....do 

'....do 

...do 

...do 


White . . . 






do 


43. 9520 




Yellow 


33. 9000 




. do 


31. 8860 


HaTdv 


White 


40. 0250 


Jackson... 




34. 728ft 



70 



AMERICAN WHEAT AND CORN. 

CORN, WEIGHT OP 100 KERNELS— CONTINUED. 



State and county. 


Serial 
number. 


"Variety. 


Color. 


Weight. 


"West Virginia — Continued. 


15a 

18 
20 
21 
24 
25 
27 
28 
30 
32 
36 
37 
40 
41 
43 
45 
46 

2 
4 

98 
100 

16 

17 

19 

19a 

22 
103 

23 
104 

11 

28 

32 

33 

34 

38 

39 

42 

43 

44 
108 

45 

46 

48 

51 

52 

52a 

54 

59 

61 

62 

65 

66 

67 

68 

tea 

70 

71 

73 

75 

76 

77 

79 

80 
112 

82 

82a 

12 

86 

87 

88 

89 

91 

1 

2 

5 
6 

7 






Qrams. 




do 




49. 3900 




...do ... 






do 


.. do . 






.. do ... 


do 


44 3150 




. do 


"White ... 






...do ... 




33. 4580 


Ohio 


do 


Yellow 


38. 1590 




.. do ... 


do 


48. 2560 




...do 


do 


26. 7720 




...do ... 


...do 


37. 4180 




....do ... 


do 


40. 3030 




...do ... 


...do 


31. 2220 


Tyler 


....do 

.. do ... 


...do 


36. 8050 




...do 


32. 6810 




. do ... 


do , 


42. 0710 




....do 

Dent 


...do 


50. 8620 


Kentucky : 

Allen 


White 


41. 9820 




.. do 


do 


47. 8830 


Butler 


....do 


....do 


43. 7350 




do 


White 


45. 3870 


Clay 


do ... 


60. 9090 




...do 


do 


41. 4830 




do ... 


do 


37. 2330 


Do 


...do 

... do 

...do 


.. do 


39. 6580 




...do 


36. 4460 


Floyd 


White mixed 

...do 


38. 2890 




...do ... 


32. 0040 


Fulton 


....do 


White 


36. 9570 




...do ... 


...do 


41. 6640 




...do 


...do 


48. 6780 




....do ... 




42. 8270 




... do 




42. 8230 




do 


Yellow ' 

White 


39. 1370 




...do 

... do 


28. 0280 




....do 


45. 8660 




....do 


White mixed 

.. do 

White 


46. 3940 




...do 

....do 


43. 2910 




35. 5860 




do 


43. 7520 




.. do ... 


39. 5360 




...do 

....do 

... do 

do ... 


... do 

White 


40. 2680 




41.9730 




. do 


33. 1090 




White mixed 


52. 3770 


Do 


... do 


43. 6300 




...do 


Striped 

White mixed 

White 

Flesh 


39. 1000 




...do 


57. 2070 




....do 


42. 2090 




...do ... 

... do 


48. 4790 




White 


36. 6180 




....do 

... do ... 


... do 


44. 9670 




do 


54. 6140 




Flint 


...do 


39. 7160 


Do 


Dent 


...do 


46. 9460 




....do . 


White mixed 

White 


36. 4080 




...do 


57. 0970 




...do 


Flesh 


41. 2540 


Powell , 


....do 


W hite 


35.5160 




... do... 


...do 


38. 7770 


Rock Castle 


...do... 


White mixed 

Flesh 

White 

Flesh 


49. 9940 




...do ... 


43. 2690 


Scott 


....do 


41. 4460 




.'.. do 


42. 8850 




...do .. 


White 


44. 9200 


Do 


...do 


Yellow 

White 


40. 9050 




...do ... 


41. 3980 


Do 


....do 


....do 


52. 3830 




do 


...do 


42. 4130 




....do 


...do 


36. 5500 




....do 


...do 


34. 4170 




....do 


Yellow 

White 

Yellow 

White 


31. 6230 


Tennessee : 


Dent 


48. 1260" 




...do 


34. 9680 


Blount 


do 


43. S470 




....do 


....do 


63. 3e40 




....do 


....do 


49. 5090 



AMERICAN WHEAT AND CORN. 

CORN, WEIGHT OF 100 KERNELS — CONTINUED. 



71 



State and county. 


Serial 
number. 


Variety. 


Color. 


Weight. 


Tennessee — Continued. 


8 
9 
10 
11 
12 
16 
17 
21 
22 
23 
24 
25 
26 


Dent 


Eed 


Grams. 
44. 7720 




do 


White ... 






...do 


... do 


39. 9900 




... do 


Yellow 


36. 2570 




...do 


"White 


48. 7480 




...do 


White mixed 

White 


41. 2220 




....do 


48.6310 




do 


. . do 


46 9320 




....do 


White mixed 

White and .yellow... 

White mixed 

White 


38. 9430 




....do 


43. 3210 




do .. 


50. 9990 




....do 


55. 6140 






... do 


42. 1770 


Do . 


26a 


...do 


do 


64 1020 




27 

28 

28a 

29 

30 

33 

35 

36 

40 

41 

44 

45 

47 

48 

49 

50 

51 

54 

55 

59 

61 

63 

62 

65 

67 

68 

96 

69 

69a 

70 

71 

73 

74 

75 

76 

78 

78a 

81 

82 

85 

87 

1 

2 

! 

6 

7 
10 
11 
12 
14 
17 
18 
19 
20 
21 
23 
24 
25 
25a 
29 


...do 


....do 


50. 8800 




....do 


... do 


32. 9000 


Do . 


do 


.. do 


48. 5940 




...do 


...do 


57.8120 




do 


....do 


38. 8760 




do 


...do 


30. 7400 




....do 


...do 


37. 0890 




....do 

....do 

...do 

....do 

....do 

...do 

....do 


...do 


31. 4500 




...do 


43. 6350 




...do ..: 


52. 3530 




do 


61.1410 




. do 


29. 6330 




.. do 


53. 5600 




...do 


42. 9770 






...do 


47. 2660 




....do 


...do 


47. 5200 




....do 


.. do 


45. 9660 




....do 

....do 

do 


....do 


48. 9620 




50. 3840 




White 


44. 3210 




do 


...do 


49. 7720 


Pickett 


....do 


do 


36. 5040 


Polk 


...do 


...do 


45. 5760 


Rhea 


do 


do .. 


48. 7750 




...do 


...do 


46. 6970 




do 


do 


37. 1160 






...do 


47. 9150 




...do 


...do 


34. 6750 


Do... 


...do 

....do 

...do 

....do 

...do 

....do 

...do 

....do 


...do ... 


40. 8140 




..do 


51. 0940 


Shelby 


Red and yellow 


42. 0800 




40. 5950 




do 


46. 6280 






39. 2230 






45. 6770 




White 


42. 9740 


Do 


... do 


...do 


43. 3720 




...do 

...do 


. do 


49. 2900 




.. do 


44. 4180 


"White 


... do 

...do 


do 


56. 4240 






50. 7800 


Horth Carolina: 




36. 8990 




...do 


..do 






...do 


...do 






Dent and Hint 
Dent 


... do 

White 

...do 










...do 


37. 8140 




....do 






do 


...do 






... do 


..do 


31. 4350 




do 


Yellow mixed 

White 






....do 


42. 5690 




...do 


do 






...do ... 


...do 




•Clay 


...do 


....do 


45. 7720 




....do 


.. do 






do... 


. . .do . . . 






... do 


....do 


35. 1720 




....do 


do 


52. 4550 


Do 


do 


. . do . . 






....do 

do 


.. do 


32.2610 


Do 


...do .. 


47. 3880 




30 
31 


....do 


....do 


41. 2440 




....do 


....do... 


42. 0760 



72 



AMERICAN WHEAT AND COEN. 

CORN, WEIGHT OF 100 KERNELS — CONTINUE^. 



State and couDty. 


Serial 
number. 


"Variety. 


Color. 


Weight. 


North Carolina — Continued. 


32 

33 

34 

37 

39 

40 

42 

43 

44 

45 

45a 

46 

47 

50 

51 

56 

58 

58a 

61 

62 

63 

66 

67 

68 

70 

71 

13 

74 

75 

76 

78 

79 

82 

83 

84 

85 

2 
3 

4 


Dent 


White . . . 


Grains. 




do . 








.-..do 

do .. 


White . . 






White mixed 

White 




Halifax 


do 






do .. 


do 






... do 


White mixed 

White . . 






.. do . 






do . 


... do 






do 


...do 


34. 4790' 


Do 


do ... 


Mixed 

... do 






do 


38. 8420 




do 


do 


41. 1470' 




... do 








do 


do. 


50. 1250> 




...do .. 


...do ... 






do 


do ... 




Do 


.--.do 

do 


Yellow mixed 

White v 

do 






44. 7080* 




... do 


40.6100 




do 


do 




Polk 


do 


...do 


44. 6580 1 




do 


do 


50. 8030i 




do .. 


Yellow . 






... do 


White 


43. 8960 




...do 


do 


34. 3190 


Strikes 


...do 


... do ... 


55. 1340 




do 


..do . 






... do 


do 


60. 5360 




...do 


...do 


48. 5150 




....do 

... do 

... do 




42. 2620 


Wake 


White.- 

Yellow mixed 

White 


40. 3820 


Wilkes 


44. 6350 




....do 


42. 1510 




...do 


do 


42. 6170 




....do 


...do 


44. 601O 


South Carolina : 


Dent 


White 


37. 5570 




do 


White . . . 


31. 9770 




Flint 


27. 1930 




6 


Dent 


do 


27 901 




9 
10 
14 
19 
20 
21 
23 
24 
25 
26 
27 
28 
31 
32 

4 

4a 

6 

8 
10 
14 
15 
16 
21 
22 
44 
25 
26 
27 
28 
33 
36 
38 
40 
41 
42 
43 
45 


Flint 


....do 


31. 507O 




Dent 


do 


34. 9150 




Flint 

Dent 


... do 


39. 1870 




do 


24. 2640 




....do 


...do 


42. 4720 




...do 


...do 


28. 7250 




...do 


White and yellow.. 
White 


34. 6620 




....do 


42. 2610 




... do 


...do 


43. 2870 




....do 


do 


54. 6680- 




....do 


... do 


46. 100O 




....do 

...do 

....do 


..do 


35. 5490 




...do 


40. 5140' 




Yellow 


43. 0170- 


Georgia : 


Dent 


White 


37. 0870' 


Do 


....do 


.. do 


47. 8510 




... do 


. do 


34. 5660' 




.. do 




30. 6540- 




...do 


...do 


35. 3600 




...do 


White mixed 

White 


27. 0600 




...do 


30. 9250' 




....do 


White mixed 

. .. do 


41. 1230' 




do 


40. 0660 




....do 


... do 


35. 0520 




do 


White 


42. 5320' 


Clinch 


... do 


White mixed 

White 


34. 0820 


Cohb 


Flint 


25. 4800 


Cofl'ee 


Dent 


... do 


41. 4550 




...do 


....do 


51. 1090- 




do 


... do 


39. 2370 




...do 


White mixed 


28. 9600 




do 


30. 2580- 




....do :.... 


White 


28. 6630- 


Elbert 


....do 

do 


White mixed 


40. 2650 




25. 1970 




....do 

... do 


White 


47. 2580' 


Floyd 


40. 2010. 



AMERICAN WHEAT AND CORN. 

CORN, WEIGHT OF 100 KERNELS— CONTINUED. 



73 



State and county. 


Serial 
number. 


Variety. 


Color. 


Weight. 


Georgia — Continued. 


46 

47 

48 

24 

49 

50 

52 

53 

55 

56 

58 

59 

60 

63 

64 

65 

66 

67 

68 

69 

71 

72 

73 

75 

78 

79 

81 

826 

84 

85 

86 

87 

88 

GO 

91 

92 

95 

96 

98 

99 
100 
101 
102 
105 
106 
107 
108 
109 
112 
113 
114 

5 

6 

8 
10 
12 
15 
16 
19 
22 

3 

4 

6 

9 
10 
12 
12a 
15 
18 
19 
20 
22 
23 
24 
26 
27 
28 


Dent 


White mixed 

White 


Grams. 




... do 


63. 1250 


Fulton. 


... do 


... do 




Do 


dd 


do 






do 


do 






...do 

... do 


...do 

do 


52. 3280" 




47. 3600 




.. do 


...do 






. do . . . 


White mixed 

White 

White mixed 

White 






do 


56. 1570 


Hart 


...do 


42. 4550 




do 






do - 








.. do ... 


White 


41. 2540- 




do 


...do 


38. 0280 




do 


White mixed 

White 


43. 301O 




■--do 

...do 

...do 

•-■do 

...do 

.. do 


31. 5U20 






32. 6340 




While mixed 

... do 


37. 3860' 




28.6160 




34. 8120 




White mixed 

White 


30.3910 




do ... 


53. 9590- 




do 


do 


46. 1660 




.. do 


...do 


35. 3390- 


... do 


White mixed 

White 

White mixed 

do 


38. 3160- 




...do 

... do 


41. 870O 




34. 950O 




. . do . . 


34. 1580 




...do 

. do 




46. 061O 




White 


47. 8590' 




... do 




33. 0200 


Polk 


do 


White 


47. 4460 




.. do ... 


...do 


31. 430O- 




..do .. 


... do 


43.7510- 




...do ... 


Yellow 


33. 5490- 




do . 


White 


29. 9720 




... do 

do 


Yellow 


37. 340O 




White mixed 

White 


49. 5240 




Flint.. 


41. 6920 








33. 9970 




... do . . . 


White 


30. 092O 


Terrell 


.. do 


White mixed 

White 


30. 0200 




...do 


42. 8540 




...do ... 


... do 


44. 9360 




...do 

...do 

...do 

...do 

...do 

do ... 


do 


32. 9920 




White 

...do 


46. 9480 




38. 7960. 




32. 1400 




White and yellow .. 

White 

Yellow and white .. 

White mixed 

do 


57. 1580> 




49. 0270 


Florida : 


Dent 


31.250ft 




Dent and Flint.. 
Dent 


31. 1340 




26. 7860 




. do . . . 


28. 5960 




. . do . . . 


...do 


44. 1160 




....do 


White 


43. 1560 




...do 


Yellow and white .. 


29. 6940 




...do 


38. 0460 




...do 


White mixed 

White 


27. 2250 


Alabama ; 
Bibb 




32. 9560 




do 


... do 


30. 5550 




....do 


Mixed 

White mixed 

White 


27. 1580 




do 


40. 1277" 




...do ... 


46. 9630 




....do 


Yellow 


48. 6520 


Do 


....do 

do 


White mixed 

do 


31.9532 




44. 5242 




...do ... 


White 


35. 6457 




....do 




32. 4954 




do 


37. 9880 




...do ... 


do 


30. 2915 




do 


White 


41.9220 




do 


White mixed 

White 


41.34«0 




...do 


21. IK'S 




...do 




28.7150 


Hall 


...do 


White 


36.5180) 



74 



AMERICAN WHEAT AND CORN. 

CORN, WEIGHT OF 100 KERNELS — CONTINUED. 



State and county. 


Serial 
number. 


Variety. 


Color. 


Weight. 


.Alabama — Continued. 


29 

30 

31 

32 

33 

36 

37 

39 

40 

41 

46 

46a 

47 

49 

50 

51 

52 

53 

56 

58 

1 

4 
5 
5a 

7 

8 

9 
10 
13 
16 
20 
21 
23 
25 
27 
28 
29 
34 
35 


Dent 


White 


Qrams. 
32. 2886 




...do 


....do 


46. 0700 




do 


White mixed 

White 


38. 8657 




....do 


37. 2571 




do 


... do 


56. 6144 




do 


White mixed 

White 


42. 8556 




do 


33. 8680 




do 


White mixed 

do 


49. 3930 




do 


34. 1770 




....do 




41. 8520 




Dent and Flint.. 
Dent 


White 


36. 3313 


Do 


White mixed 

White 


51. 5800 




do 


40. 9950 


Pike' 


...do .. 


do 


22. 1005 




....do 


....do 


24. 6148 




... do 


...do 


31. 5230 




...do 


White mixed 

do 


40. 5350 


Shelby 


....do 


52. 9600 




do 


White 


35. 5350 




....do 


Red 


38. 7158 


Mississippi : 




48. 9840 




..do 


White mixed 

White 


35. 1310 




do .. 


25. 9460 


Do 


..do 


...do 


48. 5970 




. . .do . . 


White 


44. 6050 




....do 

...do 


32. 0940 


Clarke 




22. 7770 




do 


White mixed 

White 

White mixed 

White 

Yellow mixed 

White 


39. 5290 




...do .. 


39. 9570 




...do 


43. 2710 




do ... 


28. 3290 




....do 


34. 3140 




do 


55. 2550 




...do . 


27. 3950 




....do ... 


White 


49. 8310 




....do 




26. 0220 




....do 


White 


33. 1620 




.. do . 


do 


31. 8600 


Scott 


....do ... 


... do 


37. 4090 




37 
37a 


....do 




27. 2700 


Do 


....do 


White mixed 

White 

White mixed 

White 

...do 


31. 5678 


Smith 


38 
40 
42 
43 
44 
45 
46 
47 

7 
11 
12 
15 
16 
29 
20 
22 
23 
30 
32 
33 
34 

28 
29 

30 

31 

33 

38 

44 

45 

51 

51a 

55 

75 

75a 


...do 


30. 6740 


Tate 


....do 


39. 9880 




...do .. 


43. 6680 




...do 


38. 9320 




do 


White 

....do 


30. 0850 




...do 


40. 0700 




...do ... 


33. 3670 




do 


...do 


20. 0300 


Louisiana : 


Dent 




35. 2190 


De Soto 


...do 


White 


28. 5780 




....do 


do 


37. 1730 




... do 


Yellow and white .. 
White 


35. 2480 




do 


15. 5040 




Flint 


Yellow 


29. 4170 




Dent 


White 


33. 8530 




...do 


....do 


39. 7050 




do 




29. 5830 




....do 




35. 7330 




...do 


...do 


30. 9630 




....do 


White mixed 

Flesh 


29. 6020 




do 


26. 7330 


^Michigan: 


Dent 


Yellow 


20. 9080 


Bay.' 


do 


do 


42. 6000 




...do ... 


...do 


26. 2620 




Flint 


White 


32. 0900 




Dent 

....do 




36. 4880 


Hillsdale 


...do 


25. 1650 




Flint 

do . 


... do 


34. 2050 




White 


42. 3580 








23. 4840 


Do 


....do - 

Dent 


do .. 


26. 8200 




Yellow and white - . . 


29. 7980 






32. 5480 


Do 


do 


....do 


32. 9020 




58 


....do 


... do 


35. 6920 



AMERICAN WHEAT AND CORN. 

CORN, WEIGHT OF 100 KERNELS— CONTINUED. 



75 



State and county. 


Serial 
number 


Variety. 


Color. 


Weight. 


Michigan— Continued. 


59 
61 
62 
63 

30 

1 
6 

46 

7 
30 
23 
37 
25 
11 

3a 
19 
61 
18 
28 
49 
10 
90 
47 
68 
17 
69 
12 
70 
70a 
71 
72 
45 
13 
13a 
73 
33 

9 
35 
16 
76 
48 
29 
27 
15 
78 
20 
38 

5 
31 
81 

8 
83 
21 
24 
89 
43 
14 

59 
18 
69 
47 
24 
70 
40 
10 

9 
60 
73 
56 
11 
74 
75 
52 
55 

2 
12 


Flint 




Grams. 




Dent 








... do 


Ked 

Yellow 






....do 




"Wisconsin : 


Dint 

Dent 






Ohio: 


White 






...do 

....do 








do 


34. 4770 




....do 

do 


do 






...do 


32. 6658 




... do ... 


. do ... 






do 


do 






..do 








...do 

... do 


Yellow 


22. f365 


Erie 


...do 


21 1618 


Fail field 


... do 


Red 


27. 6386 




do .. 








....do 

do 


do 






. do.... 


25. 9740 




...do ... 


do ... 






do 


.. do 


43. 8076 




. do 


do ... 


33. 1 150 




do ... 


do ... 






do 


White 


36. 4650 




....do 

— do 

... do 

... do 




38. 4322 




do ... 


28. 2750 










. . do . . . 




Do 


.. do ... 


do .. 






...do 

.. do 


... do 






35. U260 




do 


36. 9214 




do 


White .. . 


38. 3315 


Do 


do 


Ked 


36. 6330 




do 


Yellow .. 


37. 5540 




do ... 


...do ;. 


29. 3361 




..do ... 








... do 


...do ... 


34. U585 




...do 

do .. 


..do 


37. 4692 


Pike 


40 2480 




do 


Yellow 

. do .. 


26.6815 




do ... 


34. 6350 




..do 


do 


32. 9336 




...do 


.. do ... 


28. 3966 




...do ... 


.. do 


31. 1770 




... do 


.. do 


34. 8586 


Shelby 


...do 


White 


25. 2562 


Do 


... do 

do 


Red 


23. 9230 




30. 2410 




.. do 


Yellow .. 


27. 3670 




....do 


do 


23. 2740 




....do 

....do 

....do 


. . do 


26. 1070 




White 


::i; 1:7:111 




Red 


40. 6228 




do 


Yellow 


35. 6770 


Wood 


....do 

....do 

Dent 


...do 


32. 1916 




..do 

Yellow 


32. 6129 


Indiana: 


28. 1696 




...do 

...do 


Yellow and white. . . 
Yellow 


22. 6528 




35 3738 




...do 


... do 


35. 21174 




.. do 


do 


42. 5918 


Clark 


do 




34. 9800 


Clay 


... do 


White 


39. 2262 


Crawford 


....do 

do 


do 

Yellow 


22. 0645 
50 5868 


De Kalb 


.. do 


do 


IX K'.86 


Elkhart 


....do 


do 


28. 8760 


Fayette 


... do 


do 


31. 5564 


...do 


.. do 


31. 2786 




do 


. . do . . . 


35 4210 




...do 


Whit,- 

Yellow 

... do 

Red 

Yellow and white . . . 


31.3630 


Harrison 

Hrnrv 


.. do 

... do 

...do 

....do 


45. 7316 
37. 4432 
39. 9674 
30. 7252 



76 



AMERICAN WHEAT AND CORN. 

CORN, WEIGHT OP 100 KERNELS — CONTINUED. 



State and county. 


Serial 
number. 


Variety. 


Color. 


Weight. 


Indiana — Continued. 


15 

8 
50 
36 
38 
62 
33 
49 
45 

1 
22 
84 
85 
85a 
87 
46a 

5 
48 
90 
90a 
44 

4 

3 
13 
13a 
43 
94 
94a 
96 
97 
19 
21 

5 

17 

100 

100a 

67 
94 
68 
95 
42 
44 
14 
59 
71 

8 
72 
34 
49 
57 

3 
25 
57 

7 
50 
76 
40 
56 
15 
22a 
79 
51 
30 
41 
21 
23 
13 
20 
20a 

6 
48 
52 
10a 
11 
29 
55 
43 
43a 
83 


Dent 


White 


Grams. 
47. 7678' 




do 




21. 4614 




....do 


.... do 


29. 4946 




.. do 


White 


24. 4790 




.. do 




27. 0386 




...do 


do 


37. 9586 




....do 

do 


... do 


29. 9606 




White 


37. 0S9S 




....do 


Yellow 

do 


33. 2980 




... do 


51. 2106 


Noble 


do 


... do 


31. 3866 


Ohio 


do 


White ...; 


44. 9470 




. . do 




43. 377* 


Do 


do 


White 


35. 9280 




do 




34. 8950> 




do 


White 


34. 0074 




.. do 




32. , 3495 




do 


...do 


30. J016 




... do 


White 


33. 7740 


Do 


... do 


do 


31. 2960' 




...do 




36. 3008 


Shelby 


do 


White 


41. 9728: 




...do .. 




30. 5522 




... do 


White 


22. 4916 


Do 


do 




35. 4294 




do 


do 


32. 4928 




...do 


White 


52. 1730 


Do 


...do 


...do 


38. 4600 


Tipton 


. do .. 




43. 4290 




....do 

... do 


...do 


32. 9960' 




White 


40. 4894 




do 


Yellow and white. . . 
do 


35. 5470 


Wells 


do 


19. 9096 


White 


do 




31. 016? 


Whitley 


. do . 


do 


36. 8400 


Do 


do 


White 


35.2810 


Illinois : 


Dent 


White 


46. 3570 




.. do 


...do 


30. 1240 


Bond 


do 


....do 


32. 9010 




. do 




35. 7732 


Champaign 


do .. 


do 


23. 3640 


.. do 


Eed 


41. 5586 


Clay 


do 




32. 2042 


Cook 


...do 


....do 


31. 4356 




do 


White 


37. 5070 


De Kalb 


...do 




28.6136 


De Witt 


.do 


do 


31. 1960 




...do 


White 


41. 3564 


Edgar 


do 


. do 


41.0110 




...do 


Yellow 


34. 2900- 




.. do 


White 


39. 0250 


Ford 


do 


...do 


29. 9876 




do 


....do 


31. 0780- 




...do . . 


...do 


38. 5586 




do 




36. 7812 




do 


White 


44. 7320- 




do 




30. 7186 




...do 


Eed 


36. 0186 




do 


.. do 


30. 3520 




...do 




24. 6400 




.. do 


White 


31.5150 




do 




27. 4037 




. do 


do 


25. 0166 




do 


White 


42. 6040 




.. do 




33. 4286 




- do 

do 


....do 


33. 7684 




....do 


39. 1186 




do 


....do 


32. 6980 


Do 


do 


White 


35. 7840 




do 


Yellow 


30. 1254 




...do 


do 


33. 7386 




.do .. 


...do 


26. 5058 




....do 

... do 


While 


27. 8624 


Do 




40. 2412 




do 


White 


42. 4926 




...do 




42. 6406 


Ogle 


....do 


White 


31. 1986 


Do 


do 


30.2512 




....do 


27. 7110' 



AMERICAN WHEAT AND CORN. 

CORN, WEIGHT OF 100 KERNELS— CONTINUED. 



77 



State and county 



Weight. 




Pope 
Rice 
Scott 

Do 

Do 
Sibley 
Wadena 
Washington 
Watonwan 
Wilkin 
Winona 
Dakota : 
Beadle 
Bon Homme 

Do 

Charles Mix 
Clay 

Do 

Do 
Davison 
Hughes 
Hutchinson 

Do 
Jerauld 
Lincoln 

Do 

Do 
McCook 
Miunehaha 
Moody 

Do 
Morton 
Spink 

Do 
Stutsman 
Union 
Yankton 

Do 



78 



AMERICAN WHEAT AND CORN. 

CORN, WEIGHT OF 100 KERNELS — CONTINUED. 



State and county. 


Serial 
number. 


Variety. 


Color. 


Weight. 


Montana : 


{ 1 

3 
5 
6 
7 
9 
10 
12 
15 
16 
17 
19 
21 
22 
23 
24 
25 
26 
28 
32 
35 
36 
37 
40 
42 
43 
44 
46 
49 
50 
52 
54 
55 
58 
59 
61 
65 
73 
75 
56 
75 
79 
82 
83 
84 
87 
89 
90 

17 
33 
20 
21 
24 
15 
53 
3 
2 
22 
18 
34 
35 
56 
16 
58 
59 
23 
38 
12 
61 
40 
1 
6 
10 
25 
25a 


Flint 


Yellow 






26. 5140 




Dent 






Iowa: 


38. 6840 




...do 


White 






... do 


....do 


35. 660O 


Black Hawk 


....do 


Yellow 






....do 


...do 


22. 9360 




... do 


...do 


26. 8740> 






23 4840 




.. .do 


White 


25. 5670 




...do 


Yellow 


26. 4880' 




...do 


White 


31.4780 


Clav 


...do 




30. 3280 




...do 


...do 


24. 1820 1 




...do 


...do 


27. 6350 




...do 


...do 






... do 


do 






....do 


White 


31. 7660 




do 




35. 3040 




....do 


Yellow 


28. 9840 




....do 


Striped 


25. 4180 




....do 


34. 8658 : 




....do 




36. 4130 




....do 




37. 430O 




...do 


..do 


29. 4160 




...do 




28. 7750° 


Ida 


...do 

....do 


31. 3590 




... do 


28. 108O 




....do 


... do 


33. 5990' 




....do 


Yellow 


30. 0030' 




...do 


43. 2980 




...do 


...do 


34. 4640 




....do 


...do 


41.8990 




...do 


...do 


29. 209O 




....do 


...do 


29. 1820 




...do 


...do 


45. 3770 


Mills 


...do 


...do 


23. 6140 




....do 


do 


35. 807O 




....do 


....do 


37. 7270 


Sac 


...do 




31. 3899> 




... do 


26. 6380 


Story 


...do 


...do 


35. 1920 




....do 


...do 


29. 804O 




....do 


White 


42. 0150 




... do 




29. 1020 




...do 


....do .... 


32. 5490 




...do 


...do 


23.4050 




...do 


...do 


26.3120 




....do 


....do 


24. 4650 


Nebraska : 


Dent 


Bed and yellow 
Yellow 


27. 8096 




...do 

... do 


34. 2560 




do ' 


31 3840 


Do 


....do 


... do 


43. 6348 


Do 


....do 


... do 


40. 3420 




...do 


....do 


24. 9534 




... do 


...do ... 


36. 5940 




...do 

...do 


Red and yellow 

Yellow and white. . . 
Red, yellow, fcwhite. 


30. 9986 




27. 0632: 




...do 


27.2164 




...do 

... do 

... do 


29. 3760 




...do 


28. 9710' 




....do 


33. 4270 




...do 


....do 


31. 870O 




...do 


....do 


22. 1462 




.. do 


Yellow and white. . . 


41. 3900 




...do 


37. 7530 




...do 


....do 


33. 9092 




... do 


....do 


37. 0230 




....do 


...do 


24. 3986 




....do 


Yellow and white . . 
Yellow 


25. 2220 




....do 


27. 8020 




....do 


White 


42. 3510 




....do 


Yellow 


33. 6380 




...do 


do 


30. 7426 




....do 


White 


32. 280O 


Do 


....do 


Striped 


33. 8632 



AMERICAN WHEAT AND CORN. 

CORN, WEIGHT OF 100 KERNELS — CONTINUED. 



19 



State and county. 



Serial 
number. 



Variety. 



Color. 



Weight. 



Nebraska — Continued. 

Merrick . . 

Nance 

Nemaha 

Do 

Do 

Do 

Pawnee 

Platte 

Kicliardson 

Sarpy 

Saunders 

Sherman 

Washington 

Do 

Webster 

Missouri : 

Atchison 

Do 

Barry 

Barton 

Bollinger 

Do 

Caldwell 

Carter 

Cedar 

Christian 

Dallas 

De Kalb 

Dent 

Dunklin 

Gasconade 

Harrison 

Henry 

Hickory 

Iron 

Johnson 

Do 

Knox 

Laclede 

Macon 

Madison 

Maries 

Marion 

Miller 

Moniteau 

Monroe 

Montgomery 

Morgan 

New Madrid 

Nodaway 

Osage 

Ozark 

Pike 

Platte 

Do 

Pulaski 

Do 

Ralls 

Ripley 

Saint Francis 

Saint Genevieve... 
Saint Louis 

Do 

Schuyler 

Scott 

Shelby , 

Stoddard 

Stone 

Taney 

Vernon 

"Warren 

Wayne 

Do 

Worth 

Arkansas: 

Arkansas 

Baxter 

Bradley , 

Carroll , 



14 

64 
4 
4a 

46 
4c 
46 
48a 
49 
5 
51 
67 
19 
13a 
52 

2 

3 

4 

5 

7 

7a 
10 
15 
90 
16 
22 
94 
24 
26 
28 
31 
96 
32 
98 
37 
37a 
38 
39 
47 
48 
100 
101 
50 
51 
52 
103 
53 
54 
56 
57 
58 
61 
62 
62a 
64 
64a 
66 
68 
71 
72 
73 
73a 
74 
76 
77 
78 
79 
80 
81 
82 
84 
84a 
85 



Dent Yellow 

...do do .. 

Red 

Tellow 
... do ... 
White . 



do . 
.. do . 
..do. 
...do . 

...do I Tellow 

...do do ... 

...do ! do ... 

...do ! do ... 

...do ! do ... 

...do White . 

...do I Yellow 

...do . . .do . .. 

... do do 



Dent Y'ellow 

— do do 

...do White 

— do White mixed . 

...do White 

. . do Yellow 

— do do 

...do White 

...do Red 

.. do White 

. . do do 

— do Yellow 

...do ! do 

— do | Red 

...do White 

...do ' Yellow 

.. do do 

...do do 

...do White 

— do do 

do Yellow 

...do Red 

— do do 

.. do White 

do I Yellow 

...do I White 

do Yellow 

..do do 

...do White 

— do , do 

— do ' Yellow 

. . do do 

...do I White 

... do Yellow 

do do 

— do — do 

— do . .. do 

.. do White 

— do Streaked 

— do Yellow 

...do White 

— do Streaked 

— do White mixed . 

— do Yellow 

. . . do Streaked 

. . do Yellow 

...do White 

— do Yellow 

..do White 

... do Red 

do White 



...do . 
.. do . 
...do . 
...do . 
...do . 
..do . 
...do . 

Dent.. 
...do . 
...do. 
...do . 



do . 
.do . 
.do 

do 
.do . 

do , 

do . 



Grams. 

31. 4826: 
41.4650. 
47. 2490' 
44. 0820 
37. 0976- 
45. 1110 

32. 5960/ 
26. 1400 

33. 7300 
30. 8670 
30. 1700 
37. 7540 

32. 8314 

34. 0U10- 

33. 3990 



46. 

4:, 
50. 
35. 
44. 
411. 
40. 
45. 
40. 
44. 
36. 
47 
38. 
39. 
34. 
50. 
43. 
31. 
37. 
54. 
53. 
40. 
56. 
55. 
37. 
38. 
33. 
38. 
37. 
39. 
4:.. 
43. 
26. 
28. 
43. 
57. 
33. 
46. 
40. 
4li. 
50. 
58. 
37. 
39. 
27. 
38. 
38. 
31. 
38. 
35. 
42. 
36. 
52. 
40. 
31. 
37. 
34. 
26. 



4220 
9750 
1380 
4430 
7870- 
2990 
3230 
6560 
5160 
0020 
]9'.'0 
7470> 
7070 
8890. 
4340 
4940 
2170 
5960. 
8310 
0360- 
0390 
8630 
5390 
9110 
2830 
3780- 
2060 
5970 
3670 
6940 
5300 
1300 
9860 
632fr 
6740 
6890 
5950 
8910 
6350 
3600 
7280 
7740 
1610 
5320 
4880 
3670 
8740 
0690 
2430 
1860 
3290 
7240 
8770- 
2650 
5960 
1600 
6300 
3210 



Mixed 

Yellow 

White mixed . 
White 



46. 6680 
41. 8600 
44. 3240> 
33. 2310. 



$0 



AMERICAN WHEAT AND CORN. 

CORN, WEIGHT OF 100 KERNELS— CONTINUED. 



State and county. 


Serial 
number. 


Variety. 


Color. 


Weight. 


.Arkan sas — Continued . 


9 
11 
12 
13 
15 
16 
17 
18 
19 
21 
22 
22a 
23 
24 
25 
26 
27 
29 
31 


Dent 




Grams. 




do 








... do 


do 






... do 


38. 5940 




do 








...do 


do 






...do 


.. do 


35. 9580 




do 


do 






...do 


White mixed 


49. 9080 




...do 






....do 


Red 

White mixed 

do 


39. 5840 


Do 


....do 

do 


43. 7830 








... do 






....do 


flesh . ... 


39. 1470 




....do 


White . 






do 


White 






....do . 


38. 4100 




....do 


Yellow 


49. 8740 


Do 


31a 
35 


...do 


White mixed 

White 


43. 7840 




...do 


47. 7520 




36 
37 
38 
40 
41 
42 
49 
52 
53 
57 

1 

5 

6 

7 

9 
10 
10a 
11 
13 
13a 
15 
17 
18 
18a 
19 
23 
25 
28 
29 
30 
31 
70 
70a 
37 
37a 
38 
40 
41 
41a 
42 
43 
46 
50 
51 
53 
55 
57 
59 
60 
61 
61a 
62 
69 
73 
74 

2 
2a 


....do 


..do ... 






do 


Flesh 






do 


White 


40. 4280 




do 


..do .. 






...do 


do 


- 34. 1700 


Do 


do 


do .. 






....do 


do ... 


46. 0190 




... do 


White mixed 

White 


44. 1390 




....do 


55. 5810 


Tell 


...do 


do 


34. 9030 


Kansas : 

Allen 


Dent 




45. 9640 




do 


White 






...do 




40. 4200 




....do 


White 






....do 




43. 7080 




do 


White 


39. 8440 


Do 


....do ...-•- 




39. 4520 




....do 

..:.do 


do 


29. 4040 


Coffey 


White mixed 


36. 6340 


Do 


...do 


40. 4570 




...do .... 


White 


33. 6288 




Flint 




28. 3320 




Dent 


Streaked 


42. 3760 


Do 


...do 




39. 2370 




...do 


White 


39. 6220 




...do 


. do 


50. 8150 




...do 


Red . 


34. 1490 




....do 




35. 8090 




do 


White 


37.9610 




....do 




41. 4880 




do 


White 


24. 2170 


....do 




39. 1190 


Do 


do 




38. 8740 




...do 




42. 6530 




... do 




46. 5290 




...do 


... do 


44. 5380 




....do 


do 


38. 7040 




... do 


Red 


50. 0360 


Do 


...do 




39. 4130 




... do 




45. 0980 




do 




55. 1700 




do 


do 


42. 3340 




. do 


...do ... 


31. 5770 




do 


do 


33. 8760 




do 




47. 7980 




...do 


36. 0960 




... do 


White 


37. 5650 




... do 




40. 0630 




do 


... do 


29. 5060 




do 


White 


38. 3770 


Do 






39. 3440 




do 


...do 


48. 2930 




do 


do 


34. 4940 






Red 


51.1690 




...do 




31.4350 


Indian Territory: 


Dent 


Red 

Yellow 


42. 0630 


Do 


....do 


32. 8680 



AMERICAN WHEAT AND CORN. 

COKN, WEIGHT OF 100 KERNELS — CONTINUED. 



81 



State and county. 


Serial 
nurober. 


Variety. 


Color. 


Weight. 


Xtrlian Territory — Continued. 


3 
5 

1 
2 
3 
4 
5 

10 

13 

14 

16 

18 

20 

23 

24 

25 

30 

30a 

31 

33 

35 

37 

38 

38a 

40 

43 

45 

46 

48 

49 

51 

55 

56 

57 

61 

62 

63 

64 

66 

67 

68 

69 

70 

76 

77 

78 

83 

85 

86 

87 

93 

96 

98 

99 
100 
101 
103 
104 
105 
112 
114 
115 
116 
117 
118 

14 

4 
15 

7 


Dent 


White 


Qra/ma. 

48. 2520 




....do 


White 


Texas - 


Dent 

do 






White . . 


30. 201.10 
32. 4440 
24. 0650 




...do 




...do 


...do ... 




do 


...do 




....do 

...do ... 


Yellow and red 

White 






37. 6200 




do 




do 


... do 






...do ... 


...do .. 


51. 4440 
40. 0240 




...do 






do 






...do 


White 


37. 6940 




..-.do 

...do 

..do 

....do 

■do 

Flint 

Dent 

...do 

do 


Yellow streaked. . . . 






Do 


While 




De Witt 


do 




Eastland 






El Paso 


Mixed . . 


29. 3970 


Falls 






43. 1930 


Do 


White 




White mixed 

White mixed 

White 






do 


38. 8770 
43. 3590 




...do 




...do 




....do 

do 


37. 04.-.0 
36. 8040 








...do 


White mixed 

White 




do 


57.2311) 




....do 






do 


White 


27. >'.i.M> 

28. 1680 
31. 9880 
42. 6770 

29. 4230 
36. 8330 
35. 3770 
29. 9830 




...do .. 






....do 




Kendall 


do 


White mixed 


Kerr 


do 


Kinney 


...do 


White 


...do 


White mixed 

...do 




...do 




....do 


White 




...do 


White mixed 

White 


44. 4950 
37. 8030 




do 




...do 

....do 


... do 




. . do 


26. 6530 
30. 6020 
34. 4860 




....do 

...do 

...do 


Yellow mixed 






Red 


Polk 


...do 


36. 5840 

37. 9830 
40. 9840 
22. 2990 
34. 1640 
37. 0700 
31. 4250 




do 


White 




...do 


do 




...do 

....do 

...do 

....do 

...do 

... do 

....do 

...do 

....do 

....do 

Dent and Flint 
Dent 

...do 

Dent 

...do 








White, yel., and red. 






Striped 

White 










29. 8190 




White mixed 

... do 




38. 8550 
41. 8480 




White 


Webb 


... do 




Flesh 


40. 1180 

41. 5630 

29. 9280 
16. 8545 
41. 1520 




Yellow 


Colorado: 


Yellow 




White 




Flint 

Dent 

...do 


... do 




Yellow 




....do 


30.8917 
28.1615 
39. 1 160 

33. 8632 

34. 4580 
27. 7030 
25. 7850 






....do 


...do 




16 
10 

1 
7 
8 


....do 

....do 

Dent 

Flint 


Yellow mixed 

Yellow and white . . 

Yellow 




T'tali : 

Box Elder 


Millard 


....do 




....do 


4443 BUL 4 CH 6 







82 



AMERICAN WHEAT AND CORN. 

CORN, WEIGHT OP 100 KERNELS — CONTINUED. 



State and county. 



"Utah — C ontinued. 

Salt Lake 

Sevier 

"Washington 

Weber 

New Mexico : 

Colfax 

Dona Ana 

Grant 

SantaFe 

Washington Territory 

Assotin 

Garfield 

Whatcom 

Oregon : 

Columbia 

Coos 

Lane 

Linn 

Marion 

Tarn Hill 

Nevada : 

Esmeralda 

California: 

Amador 

Calaveras 

Contra Costa 

Do 

Mendocino 

Napa 

Placer 

San Benito 

San Bernardino... 

San Diego 

San Joaquin 

Santa Cruz 

Shasta - 

Stanislaus 

Tuolumne 

Tuba 



Serial 
number. 



Variety. 



Dent.. 
...do. 
Flint . 
...do. 



Flint 

Dent andFiint. 

Dent 

Flint 



Dent.. 
Flint . 
...do. 

Dent.. 
Flint . 
Dent.. 
Flint . 
Dent.. 
...do. 

Flint . 

Dent.. 
Flint. 
Dent.. 
... do. 
...do. 
. ..do. 
...do. 
....do. 
....do . 
... do. 
Flint . 
Dent.. 
...do. 
...do. 
...do. 
....do. 



Color. 



Yellow . 
...do... 
White . . 
Yellow . 

White . 
Mixed . . 
White .. 
Black... 



White 

Yellow 

Reddish yellow . 



Yellow 

...do 

Mixed 

Yellow 

White mixed . 
White 



Yellow . 



Yellow 

...do 

White 

Yellow 

White 

Yellow 

...do 

Yellow and white . 

White 

...do 

...do 

Yellow 

...do 

White 

.. do 

Yellow 



Weight. 



32. 7900- 

28. 0380 
44. 4785 
43. 8130 



27. 1390 



The weight of nearly eleven hundred specimens have been taken and 
the results divided as Dent, Flint, and Flint-Dent. 

Averages from the results have been calculated for the whole country,, 
different sections, and each State. 

CORN, AVERAGE WEIGHT OP 100 KERNELS. 

Bent. 



Locality. 



No. of 
samples. 



Highest. 



Lowest. 



United States 

Middle States 

Southern States 

Northern Central States 
Northwestern States ... 
Southwestern States . . . 

Mountain region 

Pacific States 

New York 

Pennsylvania 

New Jersey 

Maryland 

Virgiuia 

West Virginia 

Kentucky 

Tennessee 

North Carolina 

South Carolina 

Georgia 

Florida 

Alabama 



1,009 

34 

427 

177 

140 

202 

10 

IS 

2 

12 

5 

15 

54 

27 

54 

60 

58 

17 

72 

8 

36 



Grams. 

36. 7475 

30. 6963 
40. 8233 

33. 5430 
29. 1013 
39. 8208 

32. 3279 

34. 7727 

31. 0393 
34. 9457 

44. 2956 

42. 7112 

43. 2024 
39. 2584 
42. 4498 

45. 2508 
42. 6440 

37. 3088 
39. 6891 

33. 6086 
37. 9630 



Grams. 
64. 1020 
58. 1560 
64. 1020 
51. 2106 
47, 2490 
57. 6890 
39. 1460 
49. 1130 
33. 3200 
41. 3560 
56. 6640 
58. 1560 
59.7100 
50. 8610 
60. 9090 
64. 1020 
60. 6360 
54. 6680 
63. 1250 
44. 1160 
56. 6144 



Grains. 
13. 8586- 

27. 4900 

15. 5040 
13. 8586- 

16. 0737 
22. 2990 
16. 8545 
21. 6030 

28. 7586 

27. 4900 
35. 7330 
34. 0010 

24. 1600 
26. 7720 

28. 0280 

29. 6330- 
30. 1470 
27. 1930 

25. 1970 

26. 7860- 
21. 1625 



AMERICAN WHEAT AND CORN. 



83 



CORN, AVERAGE WEIGHT OF 100 KERNELS — CONTINUED. 

Dent — Continued. 



Locality. 



No. of 

samples. 


Average. 


Highest'. 


Lowest. 




Grama. 


Grama. 


Grams. 


29 


36.0731 


55. 2550 


22. 7770 


12 


31.9912 


39. 7050 


15. 5040 


10 


81. 4784 


42. 6000 


20. 9080 


1 


22.3190 






52 


32. 4428 


4;:. 8078 


21. 1618 


55 


34.2614 


51. 2106 


13. 8586 


59 


34. 3831 


46. 8000 


22. 6770 


27 


24. 0159 


39. 8516 


16 0737 


24 


26. 1268 


37. 2568 


18, 5560 


47 


31. 7087 


45. 3770 


22 9360 


42 


33. 5332 


47. 2490 


22. 1462 


58 


40. 9470 


57. 6890 


26. 3210 


35 


41 3725 


55. 5810 


33 2310 


44 


39 8887 


55. 1700 


24.2170 


4 


41.6155 


48. 2520 


32. 8680 


61 


37. 6929 


57. 2310 


22. 2990 


7 


28. 3336 


39. 1460 


la 8545 


3 


29. 9303 


37. 5040 


17. 8290 


1 
1 
4 


35. 1530 
28. 0380 
35. 4732 


43. 3380 






30. 1540 


13 


34. 9905 


49. 1130 


21. 6030 



Mississippi 

Louisiana 

Michigan 

Wisconsin 

Ohio 

Indiana 

Illinois 

Minnesota 

Dakota 

Iowa 

Nebraska 

Missouri 

A rkansas 

Kansas 

Indian Territory 

Texas .' 

Colorado 

Utah • 

New Mexico. . . 

Washington Territory 

Oregon 

California 



Flint. 



United States 

New England States 

Middle States 

Southern States 

Northern Central States 
Northwestern States ... 

Southwestern States 

Mountain region 

Par i tic States 

Maine 

New Hampshire 

Vermont 

Massachusetts 

Connecticut 

New York 

Pennsylvania 

New Jersey 

Maryland 

Kentucky 

South Carolina 

Georgia! 

Louisiana 

Michigan 

Minnesota 

Dakota 

Montana 

Kansas 

Texas 

Colorado 

Utah 

New Mexico 

Washington Territory.. 

Oregon 

Nevada 

California 



32. 6254 
32. 0839 

32. 96S8 

33. 5484 
30. 9293 

30. 1772 

28. 8645 
35. 0963 
33. 6780 
30.4801 
17.7670 
28 4020 
39. 2321 

37. 6470 
30.2896 

38. 4430 
41. 9360 
45. 2660 

39. 7160 

31. 5070 

33. 5510 

29. 4170 

30. 9293 
30. 2036 
31.4166 

26. 5140 

28. 3320 

29. 3970 
41. 1520 

34. 1817 
33. 8975 
44. 1457 

30. 3595 

27. 1390 
31.0915 



54. 4970 
51. 7450 
54. 4970 
41. 0220 
35. 0920 
41.2822 
29. 3970 
46. 9960 
44. 4785 
41. 7080 



30. 1690 
51.7450 



43.1110 
43. 7330 
46.2980 
54. 4970 



35. 6920 
41. 2822 
32. 1986 



46. 9960 
35.0450 
44. 4785 
35. 7600 



17. 6820 
17. 7670 

18. 6986 

25. 4800 

26. 8200 
17. 6820 
28. 3320 
25. 7850 
24. 5209 
21. 3015 



26. 6350 
28. 7824 



IS. 6986 

35. 6170 
37. 5740 

36. 0350 



25. 4800 



26. 8200 
17. 6820 
30 6346 



25. 7850 
32. 7500 
43. 8130 
24. 9590 



33. 2986 24. 5209 



Dent and flint. 



United States 


7 
5 
1 
1 

2 
1 
1 
1 
1 

1 


34. 8330 
33. 8363 
41. 2140 

33. 4360 

34. 2360 
33. 2440 
31.1340 
36. 3313 
41. 2140' 
33. 4360 


41.2140 
40. 4520 


28. 0200 




28. 0200 














40. 4520 


28. 0200 





































84 



AMERICAN WHEAT AND CORN. 



As regards variety, the Dent, as would be expected, averages heavier 
per hundred kernels than the Flint, and with it also lie the extremes of 
weight, sixty-four grams per hundred and thirteen. In southern lati- 
tudes the Dent kernels are much heavier than in the northern, between 
the Middle States and the Southern there being a difference ot ten 
grams per hundred. In New England Dent corn is hardly ever raised, 
but the Flint which is raised nearly equals in weight the Dent of Penn- 
sylvania. Conversely, Flint is only raised in the North and Northwest, 
and there excels in weight. 

The heaviest corn comes from Virginia, North Carolina, Kentucky! 
and Tennessee, and from the last-named State the heaviest single speci- 
men. The weight per hundred kernels in the larger corn-producing 
States averages about thirty-two grams (or an ounce), Missouri being 
somewhat higher — forty grams. 

Further study of the table will readily show those interested other 
peculiarities which it is unnecessary to comment upon at length. 

CONCLUSION. 

In ending this report it is merely necessary to call attention to sources 
of error in work of the kind just described. The chief one is from analyses 
of samples which misrepresent the locality or substance for which they 
are taken. It is difficult always to avoid such errors, but it is hoped that 
no mistakes of this sort have crept into the present bulletin. Tbe 
methods of analyses were such as have been described in previous re- 
ports, and all results in doubtful instances have been confirmed by 
duplicate. 

My assistants have been Mr. Edgar Richards, Mr. A. E. Knorr, Mr. 
Miles Fuller, and Dr. William Frear, and to them is due the credit for a 
large portion of the analytical work. The baking experiments have 
been carefully carried on by Mr. John Dugan, while my personal super- 
vision has extended in all directions. 

In another bulletin the results of further investigation of the cereals 
will be reported upon. 



APPENDIX. 



ON THE COMPOSITION OF THE ASH OF THE WHEAT GRAIN AND WHEAT 
STRAW GROWN AT ROTHAMSTED IN DIFFERENT SEASONS AND BY 
DIFFERENT MANURES BY SIR J. B. LAWES AND .1. H. GILBERT. 

Under this title Lawes aud Gilbert have recently published the re- 
sults of a study of the constituents of wheat which are derived from 
the soil aud of the conditions modifying their assimilation. It has 
seemed desirable to present their conclusions here as au appendix to 
the preceding report, and to remark upon their relations to the Amer- 
ican plant. The following is therefore given in their own words:* 

SUMMARY AND CONCLUSIONS. 

The investigation comprises the analyses of 92 wheat-grain and 92 
wheat-straw ashes, and, including 69 duplicates, the number of com- 
plete ash analyses involved is 253. Every ash is of produce of known 
history of growth as to soil, season, and manuring, all the specimens 
having been grown in the experimental field at Rothamsted, which has 
now yielded wheat for forty years in succession, 1844 to 1883, inclusive. 
The results are. arranged in three series. 

FIRST SERIES OF ANALYSES. 

1. This series includes results obtained under three very character- 
istically different conditions as to manuring in each case for sixteen 
consecutive seasons. The manuring conditions were : Plot 2, farm yard 
manure every year; that is, with an excessive supply both of nitrogen 
and of mineral or ash constituents. Plot 3, without manure every 
year; that is, with exhaustiou of both nitrogen and ash constituents. 
Plot 10a, with ammonium salts alone every year; that is, with an ex- 
cess of supplied nitrogen, but with great relative deficiency of ash con- 
stituents. The results thus illustrate the influence of fluctuations of 
season from year to year, under known but very different conditions as 
to manuring. 

2. There was a much gi eater range of variation in the percentages of 
potash and phosphoric acid in the ashes both of grain and straw, due 
to variations of season than to variation of manure. The range of 
variation due to season was much the greater in the straw ashes, which 
is explained by the tact that favorable or unfavorable seed forming and 
ripening may supervene on conditions of high or of low luxuriance, 



Journal of the Chemical Society, Vol. XLV, August, 1884. 

85 



86 AMERICAN WHEAT AND CORN. 

that is, of great or of limited activity of accumulation of constituents by 
the plants; hence the withdrawal of constituents for seed-formation will 
leave very various amounts of migratory matters in the straw. 

3. Taking high weight per bushel of the grain as a fairly good indi- 
cation of high quality, and vice versa, there was with each condition 
of manuring a general and marked but not uniform tendency to low 
proportions of nitrogen, of total mineral constituents (ash), and of indi- 
vidual ash constituents, in the dry substance of the grain of the seasons 
of higher quality ; that is, the higher quality of the grain is associated 
with the greater accumulation of the non-nitrogenous matters (.carbo- 
hydrates) in proportion to the nitrogen and to the mineral constituents 
which have been stored up. 

4. Per 1,000 dry substance of the grain there is with each condition as 
to manuring much greater uniformity in the amount, and a rather lower 
average amount of potash in the eight better than in the eight worse 
seasons. Yet it is in a very unfavorable season that there was actually 
the lowest, and in the worst season of the sixteen that there was actually 
the highest proportion of potash in the dry substance of the grain ; that 
is, the very different results are obtained under defective but very dif- 
ferent conditions of development aud maturation. 

5. Per 1,000 dry substance of the grain there is under each of the three 
conditions as to manuring a lower average amount of phosphoric acid 
over the eight better seasons, aud it is lower in individual seasons of 
high quality, still there is a wider range than among the eight infe- 
rior seasons and wider than in the case of the potash. In the case of 
the farm -yard manure-plot the lower proportion of phosphoric acid in 
the better seasons cannot be due to exhaustion, but to enhanced pro- 
duction of organic substance. The average proportion of phosphoric 
acid to organic substance is, however, lower without manure than with 
farm-yard manure, and lower still with ammonium salts alftne, in which 
case there is very abnormal mineral exhaustion. 

G. The details illustrate in a striking manner the greater influence of 
season than of manuring on the proportion of the ash constituents to 
the organic substance of the grain. With normal maturation it is, 
under otherwise comparable conditions, nearly uniform with different 
conditions as to manuring; and deviations from normal mineral com- 
position are associated with deviations from normal development of the 
organic substance. 

7. The percentage of silica in the dry substance of the straw is lower 
in the seasons of more favorable maturation. In fact, stiffness of straw 
depends on favorable development of the woody substance, by the in- 
crease of which the proportion of the accumulated silica to the organic 
substance i" reduced. 

8. Excludiug the ferric oxide aud the silica, and calculating the 
whole of the phosphoric acid, as tribasic, the grain ashes show more 
than one aud a half times as much acid as base; and even calculating 



AMERICAN WHEAT AND CORN. 87 

the whole of the phosphoric acid, whether combined with alkalis or 
earths as bi basic, there is still au excess of acid. The straw ashes, cal- 
calated in the same way, show a considerable excess of base, even 
reckoning the whole of the phosphoric acid as tribasic ; but they con- 
tain more than 60 per cent, of silica. The question arises whether car- 
bonic acid (if any) and some sulphuric acid and chlorine have not been 
expelled in the incineration in the case of the grain-ashes in the pres- 
•enee of acid -phosphates, and in that of the straw ashes in the presence 
of an excess of silica. 

9. Investigations at Bothamsted aud elsewhere have established that 
there is a general increase in the percentage of nitrogen proceeding 
from the finer to the coarser flours obtained from the same wheat-grain, 
and that there is marked increase in the more branny portions, the 
greatest concentration being immediately below the pericarp. The 
percentage of potash, lime, magnesia, and phosphoric acid also in- 
creases from the finer to the coarser flours, and it is the highest in the 
branny products. The percentage of potash is about ten times, of lime 
four or five times, of magnesia fifteen to twenty times, and of phos- 
phoric acid more than ten times as high in the dry substance of the 
bran as in that of the finer flour. It is also established that, in com- 
parable cases, the better matured grains contain the lower percentages 
of nitrogen and total mineral matter, and a higher percentage of starch; 
aud the ash analyses now under consideration consistently show a lower 
proportion of the chief individual mineral constituents in the grains of 
better quality. 

10. The average annual amounts of total mineral constituents in the 
crops per acre (grain and straw) over the sixteen years were — with 
farm-yard manure 237.4 pounds, without manure 100.1 pounds, and with 
ammonium-salts alone 142 pounds; that is, with ammonium-salts one 
and a third times, and with farm-yard manure more than twice as much 
as without manure. With ammonium-salts the greatest proportional 
increase was in lime, potash, magnesia, soda, sulphuric acid, and chlorine, 
and the least in phosphoric acid. With farm-yard manure, by far the 
greatest iucrease was in potash, of which there is more than two and 
a half times as much as without manure; and there is about twice as 
much magnesia, aud more than twice as much lime, phosphoric acid, 
sulphuric acid, soda, and silica, and nearly four times as much chlorine. 

11. Comparing the amounts of the individual ash constituents in the 
■crop* per acre over the first eight years with those over the second eight; 
they are, without manure, in the grain nearly identical, but in the straw 
there is more or less deficiency of everj r constituent, excepting lime, over 
the second period. Deficiency in the straw aud total produce, generally 
but not uniformly, indicates deficient source. With farm yard manure 
there was more of every ash-constituent (excepting sulphuric acid) in 
the grain, straw, aud total produce, over the second period; the most 
marked increase being, in the grain in potash and phosphoric acid, aud 



88 AMERICAN WHEAT AND CORN. 

in the straw in potash and silica. With ammonium-salts alone there 
was, over the second period, in the grain slight deficiency of potash and 
magnesia, and greater in phosphoric acid, but there was slight increase 
in lime and sulphuric acid. In the straw there was more marked de~ 
ficiency in every constituent, excepting sulphuric acid, and tbe defi" 
ciency is the most marked in potash, phosphoric acid, chlorine and silica,, 
though chlorine is largely supplied in the ammonium salts. 

12. Upon the whole, the comparison of the yield of ash constituents- 
per acre over the first and second eight years shows, without manure 
a small relative exhaustion of both potash and phosphoric acid, and with 
ammonium-salts a greater relative exhaustion of both. 

13. Per 1,000 dry substance of grain there were taken the average of the 
sixteen years, almost identical amounts of each of the ash-constituents- 
without manure, and with farm-yard manure; but with ammonium-salts- 
alone there was marked deficiency, especially of phosphoric acid, and in> 
a less degree of potash. Per 1,000 dry substances of straw, there was,, 
without manure considerably less potash than with farm-yard manure,, 
but otherwise not much difference. With ammonium-salts alone there 
■was still greater deficiency of potash, but more lime, less phosphoric 
acid, but more sulphuric acid, and considerably less silica, than either 
without manure or with farm-yard manure. 

14. Comparing the amounts of ash constituents per 1,000 dry substance 
of the grain, over the first and second eight years, with farm-yard manure 
they are almost identical over the two periods, and without manure very 
nearly so, but there is slightly less potash, and more magnesia and 
phosphoric acid, over the second period — conditions indicating less per- 
fect maturation, that is, less flour in proportion to bran. With ammo- 
nium-salts alone the dry substance of the grain shows a marked defi- 
ciency of potash and magnesia, and especially of phosphoric acid com- 
pared with that of the other plots; it nevertheless shows very little 
difference comparing the second eight years with the first, though there 
is a slight decrease of phosphoric acid and increase of sulphuric acid 
and silica over the second period. 

15. Per 1,000 dry substance of the straw, the amount of the various 
ash-constituents varies more over the two periods than in the case of 
the grain, but still comparatively little. Without manure there is over 
the second period a deficiency of potash and magnesia, partially com- 
pensated by lime, also a deficiency of phosphoric acid. With ammonium- 
salts, the most marked deficiency over the second period is of potash ^ 
there is also less chlorine, but more sulphuric acid. 

16. In conclusion in regard to this first series of ash analyses, although 
the results show a much wider range of variation in the mineral com- 
position of the grain due to season than to manuring, there are still dis- 
tinct differences due to the very different conditions as to manuring^ 
but with each of the three conditions there is comparatively little differ- 
ence over the first and the second eight years. With ammonium-salts. 



AMERICAN WHEAT AND CORN. 8J> 

alone, where there is very abnormal mineral exhaustion, the dry sub- 
stance of the grain shows relative deficiency of both potash and phos- 
phoric acid, but especially the latter. Upon the whole the results point 
to great uniformity in the mineral composition of the grain under the 
different conditions of manuring, provided only that it is perfectly and 
normally ripened. High or low percentage of nitrogen is also more de- 
pendent on the conditions of maturation than on full or limited supply 
of it by the soil. 

SECOND SERIES OF ANALYSES. 

1. This series relates to the produce obtained under nine different 
conditions as to manuring, each in two unfavorable, and in two favor- 
able seasons for the crop. They thus illustrate the influence of charac- 
teristic seasons under a great variety of manuring conditions. 

2. The manuring conditions were : Farm-yard manure; without ma- 
nure ; superphosphate, and sodium, potassium, and magnesium sul- 
phates; ammonium-salts alone; ammonium-salts and superphosphate: 
ammonium-salts, superphosphate, and sodium sulphate; ammonium- 
salts, superphosphate, and potassium sulphate; ammonium-salts, super- 
phosphate, and magnesium sulphate; ammonium-salts, superphosphate, 
and sodium, potassium, and magnesium sulphates. 

3. The four seasons were : 1852 and 1856, which were unfavorable, 
and 1858 and 1863, which were favorable for the crop; 1852 (the ninth 
from the commencement of the experiments) was bad both as to quan- 
tity and quality of produce ; 1856 gave fairly average quantity both of 
grain and straw, but the crop was unevenly ripened, and the quality of 
the grain was low ; 1858 yielded only a moderate amount of total pro- 
duce, but more than average proportion and amount of grain, which 
was of over average quality ; 180:? (the twentieth year of the experi- 
ments) was the best both as to quantity and quality of produce through- 
out the forty years, 1844-1883, inclusive. 

4. Taking the mean results of the nine plots in each of the four sea- 
sous, there was from the first to the fourth seasou an increase in the 
weight per bushel of the grain, and in the proportion of gram to straw, 
and a decrease in the percentages of nitrogen and total mineral matter 
in tin* dry substance of the grain. Coincideutly with these characters, 
there, was, from the first to the fourth seasou, great increase in the per- 
centage of potash, and considerable decrease in that of magnesia, and 
there was great decrease in the percentage of phosphoric acid, and an 
increase in that of sulphuric acid, in the grain-ash. 

5. Calculated per 1,000 dry substance of the grain, there was more 
potash and less magnesia, and especially much less phosphoric acid, and 
some more sulphuric acid in the produce of the two later and better 
seasons. These are indications of higher proportion of flour to bran, 
that is, of more starch. The variation in the mineral composition is 
thus associated with variation in the organic composition of the grain. 



$0 AMERICAN WHEAT AND COEN. 

Ter 1,000 dry substance of the straw, there was also more potash, less 
phosphoric acid, and more sulphuric acid in the better seasons. 

6. Calculated per acre, there was about twice as much grain, nearly 
one and a half times as much straw, and more than one and a half times 
as much total produce in the best as in the worst of the four seasons. 
Of total nitrogen in the crop per acre, there was an average of only 38 
pounds in 1852, and of 50.1 pounds in 1863 ; while of the less total 
quantity in 1852 a considerably larger actual amount remained in the 
straw. In 1852, 61.6 per cent. ; in 1856, 72.9 per cent. ; in 1858, 73.8 per 
cent., and in 1863, 77.4 per cent, of the, total nitrogen of the crops was 
stored up in the grain. In 1863, with the largest actual amount of ni- 
trogen in the grain per acre, there was the lowest percentage of it in the 
£rain ; that is, under the influence of the very favorable growing and 
maturing conditions, there was a greater accumulation of non-nitroge- 
nous constituents in proportion to the amount of nitrogen stored up. 

7. Calculated per acre, there was in 1863 one and a third times as much 
total mineral matter in the crop as in either of the other years. Com- 
paring the best and the worst seasons (1863 and 1852), there was one 
and a half times as much lime, magnesia, and phosphoric acid, and about 
twice as much potash and sulphuric acid in the total produce per acre 
in the season of most favorable growth and maturation. Yet, per 1,000 
dry substance of the grain, the amounts of lime, magnesia, and phosphoric 
acid were lower, and the amount of potash was not much higher in the 
better seasons. 

8. Taking the average results over the four years, for each of the nine 
different conditions as to manuring separately, there is, with one or two 
exceptions, comparatively little variation in weight per bushel with the 
equal season, but very varying manuring conditions; and the differ- 
ences, such as they are, are consistent. The percentage of nitrogen is 
also in the main fairly uniform with the different manures; but it is low 
with mineral manure alone and great nitrogen exhaustion, and high 
with ammonium-salts alone and relatively excessive nitrogen supply. 
The percentages of total mineral matter are also fairly uniform, but 
somewhat higher with farm-yard manure, without manure, and with min- 
eral manure alone, anil low with ammonium-salts alone. 

9. Per 1,000 dry substance of the grain there is also general uniformity 
in the amount of the chief individual ash constituents under the very 
different manuring conditions. The exceptions to uniformity in the 
amounts of potash are, that it is somewhat high without manure and with 
purely mineral manure, and somewhat low with ammonium-salts alone, 
and with ammonium-salts and superphosphate, but without potash. 
The exceptions to general uniformity in the amounts of phosphoric acid 
are, that it is high with farm-yard manure, without manure, and with 
purely mineral manure, and low with ammonium-salts alone. 

10. Per 1,000 dry substance of the straw the amounts of the individual 
.ash constituents are much more variable on the different plots. Tbe 



AMERICAN WHEAT AND CORN. 91 

variation is especially marked in the case of the potash and phosphoric 
aoid, and it is obviously much dependent on their supply. It is also 
very marked in the case of the silica. 

11. Calculated per acre, there is very great variation in the amounts of 
produce, and of its various constituents, according to manure. Without 
manure and with purely mineral manure, the produce was very small; 
it was much more with ammonium -salts alone, and much more stdl with 
ammonium-salts aid mineral manure together. With ammonium-salts 
and the most complete mineral manure, there was more than one and a 
half times as much produce as with ammoninm-salts alone, and nearly 
two and and a half times as much as with mineral manure alone. There 
were in the main corresponding differences in the amounts of nitrogen, 
total mineral matter, and the chief individual ash constituent, stored 
up in the crops. 

12. Of potash, the ashes show three times as much in the total pro- 
duce per acre with farm-yard manure and more than three times as much 
in that with ammonium-salts and mineral manure containing potash, as 
without manure. On the other plots (excepting with mineral manure 
alone), the quantities of potash in the crops are obviously dependent on 
the supply. Of the total potash of the crops, there is generally only from 
one-fourth to one-third accumulated in the grain. 

13. Of phosphoric acid there was little more than twice as much per 
acre in the highly manured as in the unmanured produce ; but three- 
fourths or more of the total phosphoric acid of the crops may be accu- 
mulated in the grain. 

14. Of the total lime and sulphuric acid of the crop a very small pro- 
portion; of the magnesia, generally more than half; of the chlorine, 
scarcely a trace, and of the silica, the smallest proportion of all, is 
found in the grain-ashes. 

15. With very great variation in the amounts of nitrogen and ash 
constituents in the total crop per acre on the different plots, there is re- 
markable uniformity in the amounts of each per 1,000 dry substance of 
grain; but wide variation iu the amounts per 1,000 dry substance of 
straw. The greatest exceptions to uniformity iu the amount of potash 
per 1,000 dry substance of the grain are that it is low with ammonium- 
salts alone, or with superphosphate only in addition (10« and 11a), and 
high without manure, and with purely mineral manure, (3 and 5a). 
The most marked deviations from general uniformity in the amount of 
phosphoric acid iu the dry substance of the grain are, that it is low 
with ammonium salts alone (10a), and high with farm-yard manure, 
without manure, and with purely mineral manure (2, 3, and 5a). 

16. With every condition of manuring there is, in the grain ashes, a 
higher percentage of potash, and a lower of phosphoric acid, and some- 
what lower of magnesia also, iu the two iavorable seasons, indicating 
higher proportion of flour to bran. There is lower percentage of phos- 
phoric acid in the better seasons, even where there is liberal supply of 



92 AMERICAN WHEAT AND CORN. 

it, but the lowest is ou plot 10a, where it is the most exhausted. The 
straw ashes also show a higher percentage of potash in the two better 
seasons. 

17. With decline in the percentage of phosphoric acid in the ashes 
there is increase in sulphuric acid, and in the straw ashes increase of 
chlorine in a greater degree. It is a question how far the small amounts 
of sulphuric acid and chlorine in the grain ashes are due to the pres- 
ence of so much acid phosphate, and how far the much larger amounts 
in the straw ashes are due to their excess of base to acid other than 
silica, although of this there is so much. 

18. Calculated per 1,000 dry substance o£ the grain, there is, with every 
condition as to manuring, a higher amount of potash in 185S, and almost 
without exception in 1803, than in the two unfavorable seasons. On 
the other hand, the proportion of phosphoric acid is in 1858 almost 
without exception, and in 1863 without exception, lower than in the 
unfavorable seasons. 

19. The second series of analyses, as did the first, consistently show 
considerable variation in the mineral composition of wheat grain, ac- 
cording to season, but little according to manuring (excepting in cases 
of abnormal exhaustion), provided the seed be properly matured. In 
fact, variations in the mineral composition are associated with differ- 
ences in the organic composition. 

THIRD SERIES OF ANALYSES. 

1. This series was more especially arranged to trace the influence of 
supply or exhaustion. The ashes represent the produce obtained under 
ten different conditions as to manuring, each over ten years, 1852-1861, 
and ten years, 1862-1871. Nine of the plots are substantially dupli- 
cates of those to which series two relates; and the tenth, 10&, is a dupli- 
cate of 10a, with ammonium-salts alone, excepting that twice prior to 
the period now under consideration it received mineral manure, includ- 
ing potash and phosphoric acid, when 10a did not. 

2. The average results per acre, of the ten plots, for each of the two 
periods, show that the first ten years were on the average the more 
favorable for luxuriance, that is, for total accumulation by the plant r 
and the second ten the more favorable for seed formation and matura- 
tion. Accordingly, with less mineral matter in the total produce per 
acre over the second ten years, there was as much or more of almost 
every individual ash constituent accumulated in the grain. 

3. With each condition of manuring where the nitrogen supply was 
not deficient, there was more grain, and of better quality, over the sec- 
ond ten years. Comparing plot with plot, there was over both periods, 
with equal nitrogen supply, considerable increase by the addition of 
superphosphate and potash. Comparing the second period with the 
first, the influence of supply or exhaustion, especially of potash, is very 
marked (10a, 10&, lib, 126, lib, 13b, and 7b). 



AMERICAN WHEAT AND CORN. 93 

4. With equal supply of nitrogen very variable amounts of it are 
found in the total produce per acre of the different plots according to 
the associated mineral supply. 

5. Of individual ash constituents there was more in the total produce 
per acre with some of the artificial manures than with farm-yard manure. 
Comparing the plots with equal ammonium-salts, but different potash 
supply, the amounts of potash in the total produce are in the order of 
the supply. 

6. Comparing plots 126, 136, 146, and 76, all with the same nitrogen 
supply, but the first and third with a decreasing residue of potash from 
previous applications, and the second and fourth with an annual supply 
of it, the amounts of potash in the total produce per acre "per annum over 
the first ten years are, 45.4, 53.2, 49.8, and 56.0, but the amounts in the 
grain are 11.4, 11.3, 11.3, and 11.9; over the second period, with the 
further exhaustion on the Hist and third plots (12b and 146), the amounts 
of potash in the. total produce are 37.8, 55.2, 39.1, and 53.0, but the 
amounts accumulated in the grain are 11.4, 12.2, 11.6, and 12.3. Thus 
the amounts in the total produce are directly influenced by the supply 
or exhaustion, especially over the second period; but over each period 
the amounts in the grain are neary identical ou the four plots, showing- 
only slight relative deficiency over the second period on plots 126 and 
146, with their reducing residue of potash supply. 

7. The amount of phosphoric acid in the total produce per acre varies 
much with equal supply of it and of nitrogen, and is obviously much 
dependent on the available supply of potash. The amounts of mineral 
constituents accumulated in the total plant (as indicated by the amounts 
in the total crop) are very directly influenced by the supply or exhaus- 
tion ; but, other things being equal, the final distribution in the grain is 
influenced much more by the seed-forming characters of the season than 
by the amouuts of the constituents in the total plant, provided there be 
not a deficiency. 

8. Percentage composition of the ashes. — As in the case of the mean re- 
sults from the ten plots, so in that of each plot (excepting plot 3, with- 
out manure), there is a higher percentage of potash in the grain ashes 
of the. second period with its better seed-forming and maturing tenden- 
cies. The percentage of potash iii the grain ashes only varies from 31.7 
to 34.0 over the first, and from 32.1 to 34.1 over the second period; but 
in the straw ashes it varies from 14. s to 24.1 over the first, and from 
14.1 to 25.0 over the second period. The variations in the straw ashes 
are consistent with the variations in the supply. 

9. Comparing plots 126, 136, 146, and 76, the percentages of potash 
in the grain ashes are over the first period 32.8, 32.9, 32.6, and 32.9, and 
over the second period 33.3, 33.5, 33.1, and 33.4; but in the straw ashes 
they are over the first period 20.1, 24.1, 22.0, and 23.7, and over the 
second period, with the increasing exhaustiou on the first and third 
plots, 126 and 146, 17.2, 25.0, 18.5, 24.0. 



94 AMERICAN WHEAT AND CORN. 

10. With higher percentages of potash in the grain ashes over the 
second period, there are also higher percentages of lime, and there is a 
tendency to higher percentages of magnesia ; but there is in every case, 
excepting without manure, a lower percentage of phosphoric acid, and 
with this, in every case but one, a higher percentage of sulphuric acid 
over the second period. 

11. Per 1,000 dry substance of the grain there is generally a lower 
amount of each ash constituent (excepting lime and sulphuric acid) 
over the later and better seed-forming and maturing period ; there is 
also a lower amount of nitrogen, and, therefore, a higher proportion of 
non-nitrogenous constituents. Comparing plot with plot, theamounts of 
potash per 1,000 dry substance of the grain are fairly uniform, but even 
in the grain, and in the straw in a much more marked degree, it is low- 
est where it is the most exhausted. - Comparing plots 126, 136, 116, and 
76, the amounts per 1,000 dry substance of the grain are over the first 
period 6.46, 6.43, 6.41, and 6.53, and over the second period 6.14, 6.22, 
6.16, and 6.33; but in the straw they are over the first period 10.54, 
12.90, 11.65, and 12.84, and over the second period, with the increasing- 
exhaustion on the first and third plots, 9.14, 13.29, 9.55, and 12.58. 

12. The amounts of phosphoric acid per 1,000 dry substance of the 
grain varied more according to supply than did that of the potash; but 
it was, with every condition of manuring, lower over the second and 
more favorable period. Over the first period it ranged from 8.70 to 10.87, 
and over the second period from 7.89 to 10.35. On Plots 126, 136, 146, and 
76 it was, over the first period, 10.05, 10.05, 10.15, and 10.12, and over 
the second period 9.21, 9.31, 9.38, and 9.49, or much lower over The sec- 
ond period, but within each period almost uniform on the four plots. 
Taking the whole series of plots, it was the lowest on 10a and 106, where 
it was most exhausted; but it was also low on 116, where it was annually 
supplied, though without potash, and with defective development ac- 
cordingly. 

13. The results of the third series of analyses agree with those of the 
first and second in showing, upon the whole, marked uniformity in the 
mineral composition of the ripened grain, even when there is wide vari- 
ation in that of the straw dependent on supply or exhaustion. They 
also show distinct influence of season, and that the differences in the 
mineral composition of the grain due to season are associated with dif- 
ferences in the organic composition. With less variation in the condi- 
tions of season, and of influence therefrom, but with a wider range of 
mineral supply or exhaustion than in the other series, there is a wider 
rauge in the mineral composition of the grain, according to supply or 
exhaustion ; it is, however, comparatively little influenced by excess of 
supply, but more by deficiency. The three series show that, under 
otherwise comparable conditions, there is, in the better matured grain, 
that is, in the grain of higher quality, a lower percentage of total min- 
eral matter (ash) ; in the ash, a higher percentage of potash, but lower 



AMERICAN WHEAT AND CORN. 95 

of phosphoric acid ; but in the dry substance of the grain generally a 
lower percentage of potash, and considerably lower of phosphoric acid. 
and also a lower percentage of nitrogen 

They also add : In conclusion, extensive and comprehensive as has 
been the inquiry within its own limits, it must be borne in mind that 
the results relate, to the produce obtained on one description of soil. 
aud in one locality only.* Still, the number of very widely different 
seasons over which the experiments have extended, and the very widely 
different conditions as to manuring of the diffeient plots, have probably 
provided a much greater range of conditions of growth than would have 
been secured had the experiments been made in fewer seasons, on vari- 
ous soils, and in various localities, but with more normal conditions as 
to manuring. Indeed, the conditions ot relative excess, or exhaustion. 
of the available supply of individual constituents represented in the 
experiments, the results of which have been recorded, are probably 
much more distinctive and characteristic than could be obtained under 
more normal conditions. On this view it is obvious that, while the re- 
sults are of a very marked character, and are therefore very instructive 
if properly interpreted, it must not be without careful reservation that 
their application to the circumstances of actual agricultural piactice 
should be inferred. 

THE CONCLUSION OF LA WES AND HUBERT AS VIEWED IX CONNECTION 
WITH THE RESULTS OF AMERK AX WORK. 

Considering the conclusions of these authors by paragraphs as they 
are numbered, it is found in the first series of analyses and third para- 
graph that. •' taking high weight per bushel of grain as a fairly good 
indication of high quality, and vica versa, there was, with each condi- 
tion of manuring a general and marked but not uniform tendency to 
lower proportions of nitrogen, of total mineral constituents (ash), and 
of individual ash constituents, in the dry substance of the grain of the 
seasons of higher quality. That is, the higher quality of the grain is 
associated with the greater accumulation of the non-nitrogenous matters 
(carbohydrates) in proportion to the nitrogen, and to the mineral con- 
stituents which have been stored up." And again, in the body of the re- 
port the authors remark: "In a very comprehensive investigation of 
the composition of American wheats, conducted by Mr. Clifford Rich- 
ardson under the auspices of the Department of Agriculture, at Wash- 
ington, he finds a generally low average percentage of albuminoids in 
American as compared with European wheats ; aud he concludes that 
this is an indication of inferiority of quality in many cases due to deficient 

*Itis true that once within tin- period to which the results relate there, was a 
change of seed from one description to another not very widely different: but there 
is no evidence leading to the conclusion that this irregularity has at all vitiated the 
comparative character of the results, or the legitimacy of the conclusions that have 
been drawn from them. 



96 AMERICAN WHEAT AND CORN. 

supply of nitrogen by the soil. It is more probably due to enhanced for- 
mation of starch under the influence of high ripening temperature." 

Allowing the correctness of their conclusions in their application to 
the cases which they have had under consideration and to many local 
instances in the United States where to similar causes have been very 
evidently due high or low percentages of nitrogen, they are not, how- 
ever, justified in attributing the poverty of American wheat in nitrogen 
as a whole to an enhanced starch formation, and for the following rea- 
sons : 

An enhanced formation of starch, therebeing no poverty of nitrogen 
in the soil, increases the weight of the grain and diminishes the relative 
percentage of nitrogen. Were this the cause of the relatively low per- 
centage of nitrogen in our American wheats, the grain from the East- 
ern States, which are poorest in this respect, would be heavier than 
those from the Middle West, which are richer iu albuminoids; but this 
is not the case. Again, formation of starch is attributed by Messrs. 
Lawes and Gilbert to the higher ripening temperature in America, but 
we have found that there is scarcely any difference in composition or . 
weight between wheats from Canada and Alabama and if anything 
those from Canada contain more starch than those from the South, and 
the spring wheats from Manitoba with its colder climate more than those 
from Dakota and Minnesota with its milder temperature. In Oregon 
there is a striking example of the formation of starch and increase in 
the size of the grain at the relative expense of the nitrogen due to cli- 
mate but not to high ripening temperature. The average weight per 
hundred grains of wheat from this State has been found to be 5.044 
grams and the relative percentage of nitrogen 1.37, equivalent to 8.60 
•of albuminoids. These are the extremes for America and are due, as 
has been said, to the enhanced formation of starch. This, however, is 
not owing to high ripening temperature, because most of the specimens 
were grown west of the Cascade Range, which has an extremely moist 
climate and a summer temperature not exceediug 82° F. for any daily 
mean. The climate in another way, however, is of course the cause, by 
producing luxuriant growth, as illustrated by all the vegetation of the 
country. Numerous other analyses are illustrations of the important 
effect of surroundings and season upon the storing of starch and con- 
sequent relative changes in the composition of the grain. The crop of 
Ohio for 1883, for instance, as has been remarked in the previous pages 
of this report, was shriveled in appearance, owing to wet weather about 
the time of ripening. The result was that the grain was small in size 
and of light weight, as it could not store up its usual quantity of starch, 
and the relative percentage of nitrogen was therefore increased. In 
. Dakota the contrast between a winter and a spring wheat has been 
shown and the cause determined as lack of starch, and consequently 
size, in the latter variety, and this holds true as a characteristic of all 
the spring wheats of the Northwest. Thev are high in nitrogen, small 



AMERICAN WHEAT AND CORN. 97 

in size, and contain a greater proportion of bran to flour than winter 
wheats. 

Another peculiarity, dependent in a like inanuer on climate or season, 
appeared last year in Colorado, where storms at the time when the grain 
is usually collecting its nitrogen interfered with the storage of that ele- 
ment, while a revival of vitality later permitted the usual amount of 
starch to be elaborated, thus decreasing the relative proportion of albu- 
minoids. As a whole, however, the poverty of American wheat in 
nitrogen, decreasing toward the less exhausted lauds of the West, seem 
to be due more to influences of soil than of climate, while locally the 
conclusions in paragraph six of the first series of experiments, that the 
influence of season is greater than that of manure, are confirmed by the 
crops of 1883 in Ohio and Colorado. 

As far as our experiments have gone in the direction of milling 
the conclusions of paragraph nine are confirmed in every respect, 
especially as to the greatest concentration of nitrogen being immedi- 
ately below the pericarp (epicarp of our description). From the analy- 
ses of the ash of different parts of the grain they learn, as can be seen 
in our analyses of roller-milling products, that a large percentage of 
ash constituents, other things being equal, is indicative of large propor- 
tion of bran. 

Comparing the crops on an unmanured plot for sixteen years their 
results seem to show that while the proportion of grain to straw gained 
during the second half of the period and the weight per bushel 
changed but little, the relative percentages of nitrogen in the dry 
matter of the grain and straw decreased noticeably, and this was the 
case, too, upon the plot manured with ammonium salts alone, show- 
ing an intimate connection between the mineral constituents of the 
grain and the nitrogen. If we may be allowed to consider the grain 
which has been analyzed from the Western States as corresponding to 
the first period of eight years of Messrs. Lawes and Gilbert's experiments, 
and that from the Eastern States as corresponding to the second, then 
there is a thorough agreement between the two series, the Eastern re- 
presenting the more worn out and the Western the less exhausted soil, 
and the conclusions for the English experiments hold good for our 
wheats. That is to say, the soils of the Eastern States, upon which 
wheat (or other crops) have been grown for many years without suffi- 
cient manure, do not produce for that reason a grain as rich in ash and 
nitrogen as the fresher soils of the West. When it is possible to carry 
out extensive experiments in this country under as complete control as 
those at Rothamsted it will be possible to show this fact in a more par- 
ticular way. 

The second series of experiments brings out the eftect of season more 
strongly than the first but with the same result as has been already dis- 
cussed. It shows, too, a fact that we have no data for, namely, that 
4443 BUL 4 OH 7 



98 AMERICAN WHEAT AND CORN. 

in bad seasons with poor or scanty nourishment the straw suffers more 
in relative, composition than the grain. 

From the third series we learn that with numerous conditions of 
manuring there was more grain and of better quality over the second 
ten years, and that the amount of nitrogen found in the produce with 
equal supply was dependent on the associated mineral supply. This 
seems to show that the application of mineral manures to our Eastern 
lands should bring up the yield of grain and the quality, as far as we 
are able to judge and profit by these experiments abroad. Work of a 
similar character at home would certainly open a vast field of information 
and be of great benefit to the American farmer who is desirous of cul- 
tivating his ground on rational principles, but he will be able to gather 
from these English experiments much which will be to his advantage 
if they only serve to show the great susceptibility of wheat to its sur- 
roundings. 

Iu another place it is intended to take up the relations of corn (maize) 
to climate, soil, and season iu the same manure as has been done with 
wheat. It can only be said here that our results have shown that it is 
the quantity per acre ami not the quality of coru which is affected most 
by conditions of environment. 



ERRATA TO BULLETIN NO. 1. 



Page 4. No. 722, Blount's Hybrid "No. 16," read "No. 17." 

No. 723, Blount's Hybrid " No. 17." read " No. 18." 

No. 725, Blount's Hybrid "No. 20," read "No. 21." 
Page 5. No. 725, Hybrid "No. 20," read "No. 21." 

Page 31. For nitrogen in Alabama wheat read " 1.82 " instead of " 1.79." 
Page 37. No. 725, in table, Blount's Hybrid " No. 20," read " No. 21." 
Page 41. In last table on the page read for weight of 100 grains in 1882 " 4.233" in- 
stead of "4.682." 
Page 43. " In Virginia a stinted wheat," read " a stunted wheat." 
Page 63. Under Colorado for "Blount's Prolific, Flint." read " White Dent." 
Page 68. For weight of 100 kernels Field corn, read " 36.910 " instead of " .910." 
Page 69. Twelve lines from foot of page, read "and corn 3:17 per cent. " instead of 
"2.8." 



7?s 



DEPARTMENT OF AGRICULTURE, 

DIVISION OF CHEMISTBT. 

BULLETIN No. 9. 



THIRD R E PORT 



CHEMICAL COMPOSITION and PHYSICAL PROPERTIES 

(IF 

AMERICAN CEREALS, 

WHEAT, OATS, BARLEY, AND RYE. 



CLIFFORD KICHAP.IiSON. 



WASH IN6TON: 

GOV E R N M B N X V B 1 N 'J' [N6 F PIC E, 

1886. 



|lonog«5* 



DEPARTMENT OF AGRICULTURE, 

(f S., DIVISION OF CHEMISTRY. 
BULLETIN No. 9. 



THIRD REPORT 



CHEMICAL COMPOSITION and PHYSICAL PROPERTIES 



> OF 



AMERICAN CEREALS, 



WHEAT, OATS, BARLEY, AND RYE. 



CLIFFORD RICHARDSON. 



WASHINGTON: 

GOVERNMENT PRINTING OFFICE. 
1886. 

13734— No. 9 



LETTERS OF TRANSMITTAL. 



I. 

United States Department op Agriculture, 

Division of Chemistry, 
Washington, D. C, April 2, 1886. 
Sir : 1 have the honor to submit herewith for your approval the final 
results of the investigations of American cereals which have been 
made by this Division under the direction of Mr. Clifford Richardson. 
These investigations, it is believed, are the most extensive and 
thorough of any similar ones heretofore carried on, and have revealed 
the influence of soil and climate on the composition of our grain in a 
manner which will prove beneficial both to our farmers and manufact- 
urers. 

Respectfully, 

H. W. WILEY, 

Chemist. 
Hon. N. J. Colman, 

Commissioner. 

II. 

March 31, 1886. 
Sir: I have the honor to hand you for transmission to the Commis- 
sioner of Agriculture my third report upon American cereals. 
Very respectfully, 

CLIFFORD RICHARDSON, 

Assistant Chemist. 
Dr. H. W. Wiley, 

Chemist. 

3 



COMPOSITION AND PROPERTIES OF AMERICAN 

CEREALS. 



WHEAT. 



Iu previous reports, Bulletins 1 and 4 of the Chemical Division, we have 
discussed the changes in composition of many varieties of wheat as they 
have been grown in Colorado during a period of years by Prof. A. E. 
Blount. His attempts have been to improve by selection and crossing 
the character of this grain both for the farmer and miller. What suc- 
cess he has met with in increasing the yield and physical characteristics 
will be evident from the data which follow. It has been onr province 
to study the changes in the chemical composition of the grain from year 
to year, showing the result of varying conditions in this direction. This 
has been done for four years, and before giving the results of the last 
year's examination a summary of those of previous years will serve to 
make them more intelligible. 

The first specimens of wheat were handed to the Division by Professor 
Blount in 1881, and were of varieties which had been grown two and 
three years in Colorado. They numbered thirty-three, and had the fol- 
lowing average composition: 




From this average it was learned that in that year Colorado produced 
a grain very rich in albuminoids, large in size, dry, and with little fiber 
or hull. 

Among the specimens it was found that some were from domestic and 
others from foreign seed, part being Russian. Kuowing that Russian 
wheat is the richest in albuminoids of any in the world, and that conti- 
nental varieties as a rule contain more than our own, it wa;< of interest to 

5 



6 

observe that the crops grown hi Colorado were still characterized by the 
source of the seed. 

Average composition of crops from seed from various sources. 







Domestic 
seed. 


Foreign 
seed. 


Russian 
seed. 


Weight of 100 grains 


per cent . . 


4.714 


5.187 


5.075 


Water f. 


9.85 
2.27 
2.38 

70.87 
1.58 

13.05 


9.86 
2.32 
2.45 

69.46 
1.57 

14.34 


9.69 


Ash 


2.41 


Oil 


do... 


2.44 


Albuminoids 


do... 

do.... 

do ... . 


69.33 

1.59 

14.54 


Total 


100. 00 
2.09 


100. 00 
2.29 


100. 00 


Nitrogen . 


per cent.. 


2.32 



These wheats were the richest in albuminoids of any that had been 
examined up to that time in this country. Since then the hard spring 
wheats of the Northwest have been found to be more nitrogenous, but not 
comparable in their size or yield. 

The second year, twelve varieties, grown from seed supplied by the 
Department of Agriculture, were analyzed. After one year, that is to 
say, the first year's growth in Colorado, they were found to have all in- 
creased in size, and instead of an average weight of 3.402 grams per 
hundred graius, they weighed 4.299 grams. As regards the percentage 
of albuminoids, where the seed wheat was low in nitrogen there was a 
gain, but as half of the varieties contained originally more albuminoids 
than the average Colorado grain, there was a drop in six of the twelve 
specimens toward the average. For example, a seed having 16.11 per 
cent, of albuminoids, the crop fell to 14 91 per cent., while one having 
only 9.65 rose to 12.15 per cent. From these facts, and the analyses of 
the previous year, the conclusion was drawn that the conditions in 
Colorado were suited to the production of a grain containing about 13 
per cent, of albuminoids. 

This was undoubtedly the case at the time. In the two following 
years, however, these conditions have been somewhat modified. 

In the third year, 57 varieties were examined, 28 of which had been 
analyzed before in 1881. A loss of albuminoids occurred in all but 4 
cases, and a loss of weight in all. The average for the year was — 



Weight of 100 grains. 



Water per cent.. 

Ash do ... 

Oil, carbhydrates, and crude fiber. . . do 
Albuminoids do ... . 

Total 

Nitrogen per cent. . 



Grams 
3.94L. 



9.38 


2.09 


76.79 


11.74 



100. 00 
1.88 



This sadden change and drop iu size and percentage of albuminoids 
were attributed by Professor Blount to a heavy hailstorm, which pros- 
trated the crop in its formation stage and influenced all its character- 
istics. This was probably the case, and it became of great interest to 
study the crop of 1884, to learn what the recovery might be, and what, 
after from one to six years' growth iu O olorado, the changes in average 
composition might amount to. 

To this end 77 varieties, selected from a lot of 200 grown by Pro- 
fessor Blount, have been examined chemically and physically, and the 
results are presented in the following tables, together with certain data 
iu regard to yield per acre, as well as characteristics of the seasons and 
other conditions, taken from Professor Blount's report and personal 
letters. 







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14 

Of his method of cultivation Professor Blount says: 

It is quite simple.. I sow only one ounce of picked seed per square rod iu eight 
rows, or in field culture only thirty pounds per acre. On each square rod I put home- 
made fertilizers, horse, cow, hog, and sheep manure, the latter being by far the best 
in this climate. In the case of cow and hog manures, one cubic foot is used, but two 
cubic feet of horse manure. There are also plots with no manures. My crops are 
hoed twice and irrigated twice. 

Of the seasons he says : 

1879 was a fair wheat year, no rain from April to harvest ; 1880 two showers, doing 
more damage to wheat than none; 1881 and 1882 fair wheat seasons; 1833 hail killed 
everything, and 1884 a fine season with some rain. 

A description of his methods of crossing and selection will be found 
in the Annual .Report of this Department for 1881-'S2, and in the report 
of the agricultural department of the Colorado State College for 1884. 

In addition it is necessary to say that it must be borne in mind that 
these wheats have been grown upon an experimental scale and with 
greater care and regularity of condition than could be often found in field 
culture iu this country. While they do not represent, therefore, the 
ordinary product of the State from which they come, they are more val- 
uable for purposes of scientific comparison and as a guide to what may 
be done by the farmer in the improvement of his seed and crops. 

Physical properties of Colorado wheat, 1884. 



Name. 



Oregon Club 

Australian Hard 

Sonora 

White Mexican 

Improved Fife 

Brooks 

Rio Grande 

Canada Club 

Judkin 

Lost Nation 

Touzelle 

Australian Club 

Golden Globe 

Mediterranean Spring 

Cbina Tea 

Chili 

China Spring 

Egyptian Fife 

Saxon Fife 

Danunian 

Prussian 

Pringle 

Hedge Row, White Chaff. 

Italian 

Hybrid No. 10 

NbxNo.l 

HybridNo.13 

Hybrid No. 15 

HybridNo. 16 

HybridNo. 17 



3500 
3501 
3502 
3503 
3504 
3505 
3500 
3507 
3508 
3509 
3510 
3511 
3512 
3513 
3514 
3515 
3516 
3517 
3518 
3519 
3520 
3521 
3522 
3523 
3524 
3525 
3526 
3527 
3528 
3529 




Color. 



Light amber 

...do 

Yellow 

...do 

Light amber 

Amber 

.. do 

...do 

Dark amber 

Amber 

Lighter amber 

Amber white 

Amber 

...do 

do 

Yellow 

Dark amber 

Yellow amber 

Bed 

Red and yellow 

Dark amber 

Liirht amber 

Yellow amber 

Red and yellow 

Pale yellow 

Yellow and amber 

Amber 

Yellow and amber — 

Red and amber 

Red 



Bus. 
50| 
52 
56 
41* 
56 
503 
56 

503 

53* 

41* 

451 

50J 

48* 

50* 

56 

45* 

58J 

48 

64 

66| 

50| 

45* 

48 

454 

61* 

50| 

45* 

56 

40 

56 



Lbs. 


63.7 


67.3 


63.5 


65.8 


65.0 


67.1 


66.1 


64.1 


64.5 


65.7 


64.8 


66.5 


66.2 


67.0 


64.9 


65.4 


63.8 


65.3 


62.5 


64.0 


65.9 


64.1 


63.9 


64.8 


62.7 


63.6 


62.8 


66.8 



Grains. 
3.647 
4.041 

3. P30 
4.890 
3.072 
3.841 
4.743 
3.764 
3.920 
4.147 
4.300 

4. 536 
4 670 
4.640 

5. 0U0 
4.440 
3.990 



4.840 


6 




3. 690 


6 




4.110 


6 




3.610 


6 




4.300 


6 




3.170 


6 




5.620 


6 




4.690 


5 




3.980 


5 




3 160 


5 




3.200 


5 




4.110 


5 




4.740 


5 





15 



Physical proportiet of Colorado wheat, 18S4 — Continued. 



Name. 



Andriola Ambei , 66 3530 

Red ClawsoD 112 3531 

Big Mai v | 117 3532 

Hybrid No. 26 122 3533 

Hybrid No. 28 , 124 3534 

Hybrid No. 33 129 3535 

H\bridNo. 34 130 3536 

Casaca 131 3537 

Monmouth 148 3538 

Russian Spring 149 , 3539 

Vermillion 150 3540 

Edenti.n Fife 152 3541 

Nox 2 153 3542 

Nox 4 155 3543 

Nox 3 156 3544 

Nox 5 157 3545 

Pringle No. 17 158 3546 

Wile* 160 3547 

Northcote's Imperial 162 3548 

Northcote's Amber 163. 3549 

Black Chaff 168 3550 

Hybrid No. 35 169 3551 

Hebron 171 3552 

Mediterranean White 173 3553 

French Imperial .... 175 3554 

Nebraska .. 176 3555 

Northcote's White 177 3556 

Kivet 178 3557 

Baltimore 180 3558 

Davis ... 181 j 3559 

Gold Premium 183 ' 3560 

Hick's Prolific 184 3561 

Wintergrccn '. 186 J562 

Geiger 192 3563 

Hybrid No. 37 193 3564 

Sea Island 194 3565 

Edenton 195 .1566 

Winnipeg. Russian 196 3567 

Manitoba 197 3568 

Winnipeg 198 3569 

Hall, tt's Pedigree 200 3570 

China No. 2.. 213 3571 

Mo. Turkey 214 3572 

Mo. Mediterranean 215 3573 

Scotch Fife 222 3574 

Rye- 223 3575 

Sandomiika 233 3576 

Hopetnn n 235 3577 




Ked and amber 

Dark amber 

Dark yellow 

Light amber. 

Dark yellow. 
do 

Glassy amber 

Red 

Light red 

Ked 

...do 

... do 

Yellow amber 

Light red 

Glassy amber 

Yellow amber 

do . 

Light amber 

Yellow 

Light red 

Ked 

A n Iter yellow 

. do ..' 

Deefi yellow 

Ked ' 

Aid Bar 

Light amber 

Deep yellow ... ... 

Light red 

do 

do 

Ileil 

& oilier 

. . Illl 

Amber yellow 

Ked . . . .' 

Amber 

Light red 

Ked 

Glassy amber 

Amber and yellow. . . . 

Ambei 

do 

Li^bt red 

Red 

Dark and light red... 

Dark red 

Ainln-r 



X 


S* 


Bus. 


Lb: 


6H 


66.4 


58= 


66.0 


56 


63.5 



Grains. 
3.790 
3. 660 
4.710 
5. 339 
4.683 
3.586 
6.620 
3. 299 
4.830 

3. 880 
3.500 
4.100 

4. 170 
4.670 

5. 505 
4.239 
4. 167 
5 073 

3. 576 

4. 120 
3. 420 
3.800 

3. 500 
3.580 
4.880 
4.440 

4. 400 

4. 220 

5. 060 
4. 220 
4. 120 

3. 890 
.J. 9311 

4. 240 
3 850 

3. 420 

5. 180 

4. 120 
3. 580 

5. 560 
3.880 
3.180 
4.000 
4.480 
3 440 
4.760 
4.060 
4.500 



16 



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1.79 
1.88 
1.96 
1.85 
2.27 
2.10 
1.99 
1.99 
1.96 
1.93 
2.27 
1.85 
2.21 
2.13 
2.10 
1.82 
2.24 
1.99 
2.30 
2. 13 
1.62 
1.90 
1.60 
1.90 
1.51 
1.85 
2.07 
1.93 
1.82 
1.96 
2.27 
2.04 
1.79 
1.93 
1.79 
1.57 
1.93 
1.88 
2.04 
2.16 
2.35 









•epio 






•isqu 



89JB.ip 



l!0 


Pr. ct\ 
2. 13 j 
1.95 
2.27 
1.94 
2.21 

1. 90 
2.49 

2. 14 
2.27 
2. 25 
1.94 
1.98 
2.67 
2.61 
2.58 
2.02 
2.49 
2.11 
2.38 
2.22 
1.22 
2.24 
2.43 
2.17 
1.78 
2.08 
2.59 
2.32 
2.27 
2.55 
2.01 
2.19 
2 09 
2.01 
2.32 
2.31 
1.99 
2.55 
2.68 
2.36 
2.34 


■qsy 


Pr. ct. 
1.98 
2.05 
1.90 
2.05 
1.78 
1.80 
1.52 
1.87 
1.94 

■ 1.53 
1.79 
1.16 
1.97 
1.69 
1.18 
1.61 
1.23 
1.61 
1.28 
1 75 
1.91 
1.85 
1.50 
1.91 
1.75 
1.62 
1.78 
1.75 
1.95 
1.60 
1.90 
1.85 
2.05 
1.95 
2.10 
1.84 
2.25 
2.10 
2.05 
1.95 
2.00 


'.ia^jii. 


Pr ct. 
6.93 
7.46 
7.31 
7.27 
8.72 
6.68 
8.74 
7.85 
7.63 
7.29 
6.98 
7.16 
7.08 
7.53 
7.38 
6.55 
6.39 
6.98 
6.51 
6.26 
7.01 
6.97 
5.95 
6.92 
6.57 
6.35 
7.13 
8.19 
7.04 
7.00 
8.07 
7.51 
7.16 
8.12 
9.15 
8. 79 
8.42 
8.65 
8.24 
8.41 
7.84 







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2.50 
2.16 
2. 51 
2.80 
2.21 
2. 73 
1.97 
1-34 
2. 38 
2. 03 
2. 42 

i. no 

1.95 

2. 7(i 

2. 52 
2. 85 

2. 29 

1.98 

2.56 
2. in 

•J. 25 
2. 68 
2.07 
2 56 
2.62 
;l. 86 
2. 84 
2.63 
■_'. 211 


2.21 
2. 50 
2. IM 
2.36 
2. 17 


1.03 
2.30 
1.05 
2. 05 
1.45 
2.00 
1.50 
1.95 
2. 05 
1.60 
1.50 
2.10 
1.75 
2. mi 
2, 15 

1. 50 
1.95 

2. 05 
1.05 
1.95 
1.45 

1. 35 
2.0(1 
2.05 
1.40 
1.65 

2. 15 
2. OS 
2.00 

2, 35 


2. 15 
1.90 
1.95 
2.00 
.95 




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13734— No. 



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18 



The data in the preceding tables have been averaged for comparison 
-with the averages of previous years as well as of those wheats which 
had been grown different lengths of time in Colorado. 

Average composition of Colorado wheat grown in 1884. 





n 


5 
R.-: 


B.0 








<K 




.- 


d 


Gluten. 




o 

a 

3 

ft 


bjc2 

V 

Lbs. 


Weight 
100 gra 


1 


43 


5 


■ets 

a' 


S 

P.cJ. 


c3 
P.et 


fcX 

o 
u 






Moist. 


Bry. 






Grams. 


P.et. 


P.et. 


P. el. 


P.et. 


P.et. 


P.et. 


P.et. 


All varieties 


77 


65.2 


4.222 


7.54 


1.81 


2.29 


74.19 


1.64 


12. 53 


2.00 


33.31 


10.42 


Sixth seasoD 


24 


65.2 


4.408 


7.15 


1.70 


2.24 


74.83 


1.64 


12.44 


1.99 


32.90 


10. 31 


3Fifth season 


7 


64.4 


4.167 


7.19 


1.75 


2.32 


75.27 


1.49 


11.98 


J. 92 


35.75 


12.45 


Third season . .. 


19 


64.7 


4.402 


8.11 


2.01 


2.34 


73.90 


1.59 


12.05 


1.93 


34.33 


12.05 


Second season .. 


21 


65.6 


3.968 


7.34 


1.81 


2.32 


73. 96 


1.67 


12.90 


2.06 


32.50 


11.05 


First season 


7 


66.5 


4.203 


8.37 


1.88 


2.25 


71.90 


1.83 


13.77 ! 


2.20 


42.68 


15.15 



The average for the seventy-seven varieties grown in 1884 when 
compared with that of other years shows that in sije and percentage of 
albuminoids, although there has been an advance over 1883, the wheats 
of that year are not equal to those of 1881 and 1882. 

Average composition of Colorado wheals. 











Ash 




Oil 


do 




do .. 




do ... 




dn 


Total r 




do.... 




do .... 








9.86 
2.28 
2.41 

70.48 
1.57 

13.40 



2.14 
33.12 
11.74 



8 80 
1.99 
2.38 

72.03 
1.76 

13. 04 



100. 00 



2.09 
34.69 
12.89 



3.941 



9.38 
2.09 



11.74 



7.54 
1.81 
2.29 

74.19 
1.64 

12.53 



100.00 ' 100.00 



2.00 
33.31 
10.42 



It would perhaps be unsafe to draw any definite conclusions from 
these averages, but they would seem to show that peculiarities of sea- 
son are most influential on the composition of the grain. 

Examined in connection with the individual analyses and with regard 
to the characteristics of the several seasons of gi'owth it would appear 
that the low percentage of albuminoids in 1884 may be due to the fact 
that haviug fallen to 11.74 in 1883, the wheats were unable to recover 
more than to 12.53 in 1884. If this is the case the effects of this bad 
season and set back in 1883 may be overcome in 1885. Analysis of that 
year's crop will decide this. 

Then, the inquiry may be made as to what influence on this average 
is due to the continued growth of the grain on one soil for a number of 
years. To examine this question the averages by seasons of growth 
were calculated. From these one learns that the wheats of the first two 
seasons growth are richer in albuminoids than those which have been 
raised a longer time in Colorado. In the case of the wheats grown for 



19 

the first time in the State the higher figures arc probably due to the fact 
that the seed had uot been injured by the hailstorm which had affected 
the others, and they therefore produced a grain as rich as that from seed 
introduced in 1881 and 1S813. Why, however, there should be a decrease 
from the second to the fifth season and increase in the sixth is not so 
easy to say. The difference is small aud may be due to peculiarities 
in the varieties rather thau other conditions. 

To discover what the deterioration may have been for particular 
varieties the aualyses of all wheats which have been made more than 
once are tabulated together on the following page : 




-_ 



Color. 






<lrms. p. cl. P.c. P. ct. P.c. 

Oregon Club 10 738 Yellow 4. 434 9. 59 1. 91 12. 25 1. 9B 1881 

Do , 10 2127 ...flu 3.714 8. 75 2. 10 11. 38 1. 82;ls83, 

Do 103500 Eight amber 3.047 6. 93 1. 98 11. 20 1. 791884 



Australian Hard 11' 731 Yellow 5.506 

Do ! 113501 Light amber 4.041 



Sonora 12 739 

Do 122133 

Do 12'3502 



Yellow 4.739 

...do 3.618 

...do 3.830 



9.78 1.8511. 191.79 1881 
7.46 2.05 11.73 1.88 1884 

10.17 2.02 14.18 2.27 1881 
9.12 1.96 12.78 2.04 1883 
7.31 1.90 12.25 1.90 1884 



White Mexican I 13 729.... do 9. 91 2. 60 13. 81 2. 21 1881 

Do 13 2128 ... do 4.442 8.35 2.20 11.90 1.90 1883 

Do 13 3503 ... do ,4.890 7.27 2.05 11.55 1.85 1884 



Improved Fife 14 2129 Amber 3.784 

Do I 14 3504 Light amber 3.672 

Rio Grande ' 17 735 Red 5.906 

Do 172134 do 4.162 

Do 173506 Amber 4.743 



9.28 2.(14 13.83 2.21 1883 

8. 72 1. 78 14. 18 2. 27 1884 

9. 51 '2. 08 14. 69 2. 35 1881 
8.89;2.03 12.95 2.07,1883 
8.74 1.52 12.43 1.991884 



Judkiu 19, 730 Red 9.752.57 12.25 1.96 1881 

Do 192137 Amber 3.761 9. 13 1. 91 11. 55 1. 85)1883 

Do , 193508 Darkamber J3.920 ; 7. 63|1. 94 12. 25 I. 961884 

Lost Nation 20 741 Red 3.851 10.24 2.17 12.93 2.07 1881 

Do ' 202139 Amber 3. 739 9. 93 1. 87 11. 55 I. 85 1883 

Do 20 3509 ...do i4. 147 7.291.5312.081.931884 



Touzelle 21 736 Yelluw 5.214 

Do 212141 -do 4.247 

Do 213510 Light amber 4.300 



10.23 2.10 13.50 2.16 1881 
10.73 2. 12 13.30 2.13 1883 
6.98 1.79:14.18 2.27 1884 



Australian Club 22 2142 Yellow 4.425 8.971.97 11. 03 1. 76 18S3 

Do 223511 Mixed amber and white. 4. 536 7. 16 1. 16 11. 55-1. 85 1884 



Pringles No. 6 33, 742 Yellow ,5.145 

Do 33r»153 ....do 4.651 



9. 89 2. 12 13. 13 2. 
9. 30 2. 08 13. 65 2. 



10 1881 
18 1883 



PringlesNo. 7 34, 743, 

Do 34 2154 



Amber 4.636 

Yellow 3.968 



:i 89 2.2:) 15.25 2.441881 
9.15 2.05 12.08 1.93 1883 



Centennial 40 727 9.662.35:12.06 1.93 1881 

Do 40 2159; Yellow 5.878 8.60 2.10 11.55 1.85 1883 



White Chaff, Hedge Row 41 745.... do 4.072 

Do 41216(1 do 2.838 

Do 413522 Y'ellow and amber 3.17(1 



Hybrid No. 10. 

Do 

Do 



719 Amber 

2126| Yellow 5.024 

3524 Pale yellow 4. 690 



9.07 2.08 13.62 2. 1818S1 
9. 16 2.02 11.73 1.881883 
5. 95 1.50 9.98 1.60 1884 



9.722.28, 13. 
8. 68 2. 26|11. 
9.571.75 9. 



Hybrid No. 13 56 2189 Red 3.699 10.27 2.10 10. 

Do , 563526 Amber 3.660 7.13,1.2812. 

Hybrid No. 15 57 720 Red 10. 071.-93 12. 

Do 57 2131 ... do 3.572 8. 87,2.03 11. 

Do I 573527 Yellow and amber 3.200 8.191.7512. 



75 2. 20 1881 

03 1. 76 18S3 
45 1.51 1884 

68 I. 71 1883 
95 2. 07 1884 

251.961881: 
73 1. 88 1883 
08 1. 93 1884 



20 



Name. 



.. S . 



£ = e = 



Color. 



EybridNo.16 58 721 



Do . 
Do . 



58 2132 
58 3528 



Hybrid No. 17 59 722 



Do. 
Do 



Red 

Amber 

Red and amber . 







Grmn. 

4. 824 
5.036 
4. 110 



I I 



59 2135 
59 3529L 



Amber 
Red ... 
...do .. 



5.137 
4.818 
4.740 



Hedge Row. Red Chaff 
Do 



} 746' Amber . 
3 2161. Yellow. 



Fountain. 
Do . 



71' 732 
712162 



WhiteChaff 74 747 

Do I 742163 



Perfection 1 76| 733 



Do 



German Fife . 
Do .... 



Triticum . 
Do . 



Russian Durum . 
Do 



Meekin's 
Do 



Hybrid No. 26 
Do 



Hybrid No. 28. 
Do 



Hybrid No. 33. 
Do 



Hybrid No. 34. 
Do 



Russian, Spring. 

Do 

Do 



76121U4 



77| 737 
77J2I68 



79 748 
79 2165 



81: 749 
81'2166 



? 751 
3 2 1 67 



do 
.do . 



4. 499 I 9. 17 
4.008 ' 9.i> 



Red . 
do 



Yellow . 
...do .. 



P. ct 

9.53 
8.70 
7.04 

9.93 

8.9(1 
7. 00 



P.c. 

2.04 
2. 13 



5. 100 
4.191 



4.214 
3.252 



5. 536 
5.032 



10. 5> 

8. 2-; 



9.57 
7.95 



9.93 
10.29 



Red |5.368 110.42 

Amber 4. 546 10. 0512. 28 12. 60'2. 02 



P.et. P.c\ 

11.75 1.8811881 

11.03 1.7611883 

I. 951l.38'l. 821884 






2. 0713.62 
.'. 23 14. 35 

1. 60112. 25 

■'.. 59] 12. 94 
2.19 12.95 

.'.7li 111. 
.'.14 11.90 

2. 03 14. 04 
2. 05 12. 08 

1.9914.18 
2. 08 12. 95 

2.31 15.06 



18 1881: 
2. 30; 1883 

1. 96U884! 

2. 07'l88l! 
2.071883 

2. 18|188l| 
1.9011883' 

2. 251881 

1.9311883! 



2.27 
2.07 



2.41 



Yellow .'5.754 



..do A. 861 8.98 



Amber 5. 924 

Yellow '4.761 



Red 15.193 

...do 4.414 



122 2146 Yellow 3.! 

12233331 Ligbtamber 15. 



124 21481 Yellow 3. 827 



124 3534 Dark yellow. 



Ii9 2152 Yellow 

129,3535 Dark yellow . 



Hybrid No. 35 169 

Do ..... 169 

Mediterranean "White 173 

Do 173 

French Imperial I 175 

Do ! 175 

Gold Premium | 183 

Do 183 



Hick's Prolific. 
Do 



Geiger . .. 
Do . 



Hybrid No. 37 1 193 

Do -.- 



2155| Amber 

3536 Amber and glassy 



2171 Amber 

2172 do 

3539 Red 

2156 Yellow 

3551 Amber and yellow 



2174 Yellow 
3553: White . 



2178 Amber . 
3554 Red 



4.683 



2.716 
3.587 



5.179 
6.620 



3.438 



10.02 



9.91 

8.70 



9.38 
10.15 



9.40 

8.12 



9.32 
9.15 



10.15 
8.00 



2. 67 13. 62 
2. 02 14. 00 



2.32:15.25 
2. I(i!l4. 35 



>. 53 15. 15 
2.05113.48 



2. 2U14. 
1.95112.08 



1.87 8.93 
1.84 9.80 



8.82 2.43 12.60 
8. 42 2. 25 12. 08 



8.92 
9.68 
8.41 



3.055 ' 9.37 
3.800 ! 7.53 



4.182 9.69 
5. 580 7. 74 



2184 
3560 



21HU 
3561 



2188 
3563 



2158 

3564 



Yellow ... 
Light red . 



Amber 
Red 



Yellow . 
Amber . 



4.594 
4.880 



3.818 
4. 120 



2.879 
3.890 



4.064 
4.240 



Yellow 

Amber and yellow. 



3. 559 
3.850 



9.55 
7.00 



9.44 
6.80 



9.21 
6.88 



9.92 
6.23 



10. 72 
6.08 



2. 3l! 12. 78 
2.14:12.25 

1. 95 13. 48 

2. 27 10. 50 



2.17 11.20 
1.7513.13 



1.9512.95 
2. 00 12. 60 



2. 18 
2.24 



2. 44 
2.30 



2.43 
2.16 



1881: 
1883' 



1881 
1883: 



1881! 

1883 



1881, 
1883 



1881 
1883 



2. 38 1883: 
1. 93 1884: 

1.60,1883 
I. 79 18841 

j 

1. 43 l 1883j 
1.57 1884: 

! I 

2. 02 1883' 

1. 93 18841 

2. 04 1882J 
1.9618831 
2. 16 1884 



1. 
1.68 



1883 
1884 



2. 10 1884; 



2. 07 1883 1 
2. 02,18841 



2. 17 11.38 
1.9514.00,2.241884 

1 I 

2. 04110. 33 1. 65 1883 

1.4512.78 2.024884 

2. 20 14. 33 2. 32 1883 : 
2.00 13. 13(2. 101884 

2. 44 11.901. 9018831 
2. 05 12. 20:1. 96 1884' 
III 



Among the varieties which were analyzed in 1884, and also pre- 
viously, six have shown a tendency to continued degeneration in their 
percentages of nitrogen and size. The rest have shown signs of im- 
provement or remained stationary. The changes, then, which have been 
observed from year to year must be attributed to season and not to 



21 

the soil, although continued cropping on one soil, even with fertilizers, 
appears from the experiments of Lawes and Gilbert to somewhat di- 
minish the percentage of nitrogen. Another year's crop will furnish in- 
teresting data upon this subject, no doubt confirming the views of the 
experimenters .just mentioned that season has a greater effect upon 
grain than any other condition. 

Among these analyses are found samples of wheat which have the 
greatest weight per bushel and per hundred grains of any which have 
been examined. These extremes are not, however, coincident, as may 
be seen from the following figures : 

Extremes among Colorado wheats of 1*84. 

Highest. Number. Lowest. Number 



Yield per acre bushels so; 

Weight per bushel pounds.. 68.6 

Weight per 100 grains grams.. 6. 200 

Albuminoids per rent.. J 4. 88 



3560 
3570 
3569 
3559 



2'i 

02.2 
3. 100 
9.45 



3575 
3534 
3526 
3524 



The weight per bushel is dependent on various causes. High weight 
is almost, if not always, an evidence of high quality, but not always of 
a large, plump, well-ma' ured grain. The hard red spring wheat of the 
Northwest, which is small in size, and not well matured in the sense 
of having a plump berry, with its usual amount of starch, is very heavy 
in its weight per bushel, while the large full wheat of Oregon, which 
is very starchy, is light in weight. 

The following data show the variation: 

Weight per bushel, <)V., of It aril, soft, ami immature wheats. 
HARD RED SPRING WHEAT. 



No. 


Star.-. 


Weight 

per 
bushel. 


Weight 
per loo 
grains. 

Grams. 
3.312 

2. 802 

3. 308 
3. 389 
2.921 
2.780 
3. 700 
3.465 
3. 074 
3.331 
2.926 


Field. 

Hush. 
25J 
26J 
27 
■i'i 
36 

(.'i 

(!) 

(') 

(?) 

(?) 


Quality. 


Albumi- 
noids. 


1803 
1864 


Dakota 

do 


Pounds, 

05. 3 
00. 5 
66.2 
05.2 
65.2 
65.5 
86. S 
67.1 
63.4 
64.9 
64.3 


No. 1 

do 

do 

. do 


Per cent. 
14.53 
15.23 


1865 


do 


17.33 


1806 
1867 


do 

do 

1 lakota 

Manitoba 

Minnesota 

do 


14. 00 
14.35 


1868 
1869 
2109 
2111 
1644 


do . 

do 

.. do 

do 


16. 35 
16.28 
13.48 
18.03 
13. 65 


2107 


No. 1 


13.83 









SOFT WHITE OREGON' WHEATS. 



772 
773 



Oregon . 
do 



779 



57. 2 
59.8 



4.253 Extra .. 

5. 144 do . 



IMPORTED SOFT WHEAT. 



62.2 



4.710 Extra. 



8.58 
8.05 



10.33 



22 



No. 



832 
759 
1288 
1293 
1355 
1356 
1853 
2112 



Weight per bushel, cfc, of hard, soft, and immature wheat — Continued. 
OTHER SOFT WHEATS. 



State. 



Pennsylvania .. 

Missouri 

Pennsylvania... 

Michigan 

Maryland 

North Carolina . 
West Virginia 
Virginia 



Weight 

per 
bushel. 


Weight 
per 100 
grains. 


Pounds. 
60.4 
62.7 
62.1 
62.1 
63.4 
66.2 
64.5 
65.0 


Grams. 
2.710 
3.860 
2.526 
4.196 
3.077 
3.653 
3.392 
3.569 



Yield. 



Quality. 



Bush. 
44 



Ordinary . 
do'.. 



15 
20 



.do 
.do 
.do 



Good 



Albumi- 
noids. 



Per cent. 
9.98 
11.19 
10.50 
10.85 
10.85 
10.55 
11.30 
12.60 







IMMATURE 


AND POOR WHEATS. 




1804 
lTO 


Alabama 

do 

do 

do 

do 

do 




52.3 
62.3 
49.8 
63.5 
48.1 
57.0 


2.011 1 3.5 ' Poor 

3.710 10.3 Fair 


10.85 
10.85 


1806 


2. 242 5. 2 Bad 


9.98 


1809 


3.486 5.3 Fair 


11.03 


1812 


2. 166 2.8 Bad 


9.80 


1813 


2.675 : 1.6 Poor 


11.38 



AVERAGE OF 42 POOR WHEATS FROM OHIO Itf 1883. 



2701- 
2742 



Shriveled . 



WHEATS WITH HIGHEST AND LOWEST ALBUMEN AND LARGEST SIZE. 



2111 Dakota 



1854 
3536 



Washington Territory. 
Colorado 



63.4 
63.5 
64.4 



3. 074 . High albumen . 

2. 584 | Low albumen . - 

5.560 



3570 : Colorado. 



HIGHEST WEIGHT PER BUSHEL. 



18.03 
7.70 
12. 08 



:.6 4.060 Hard red. 



12.95 



1812 Alabama . 



LOWEST WEIGHT PER BUSHEL. 
2.160 Ininia 



48 



From these figures, which have been obtaiued by weighing miniature 
bushels which were graduated by comparison with the weight of large 
amounts of grain in struck bushels, it appears that hard spriug wheat 
will average about 65£ pounds per pushel, soft white Oregon 584- 
pounds, the ordinary soft wheat of the East 62.5, the poorly-matured 
grain of Alabama 55.5, the crop of 1883 in Ohio 56.6, while we have 
seen that the large plump Colorado grain weighs 65.2 pounds. The 
averages for different seasons in Colorado vary directly as the percent- 
ages of albuminoids, although among the. less fully- matured grain the 
lighter often contains more nitrogen from lack of starch, as in the case 
of the Ohio crop of 1883. This was found to be the case by Lawes and 
Gilbert in their experiments, but does not always hold true, as may be 
seen among the Alabama wheats and some others. The Oregon wheats 
finely matured, rich in starch, and low in nitrogen, which are very 
spongy and light in weight, are illustrative of this point. 



23 



Conditions of growth and seed formation are so many and so varied 
that what may be true for one locality will often not apply to another 
which is far distant. 

RELIABILITY OF SPECIMENS AND SAMPLING. 

The question has been raised as to whether any specimen or sample 
of wheat would represent the average composition of a field or large 
crop, or of a large mass of wheat in elevator, for instance, and whether 
the analyses of the specimens which have been examined in this and 
previous reports could he relied on on this account. 

An attempt has been made to solve this cpiestiou, and with satisfac- 
tory results. In Bulletin No. 1 of this division analyses are given of 
two samples of wheat from the same lot of grain purchased by the De- 
partment as seed, the one selected in 1881 and the other in 1882, and 
analyzed without it being known to any one that they were intended to- 
be identical. The results were closer than would probably be the case 

in most sampling. 

lied Mediterranean wheat. 



1882. 



1883. 



Water 

Asb 

Oil 

Carbh.vdrates 
Crude filter . . 
Albuminoids . 



Per cent. 


Per cent. 


9.83 


9.88 


1.70 


1.62 


2.21 


2.06 


73.73 


73.80 


1.68 


1.70 


10. 85 


10.85. 



To decide as to variations in composition in different parts of the 
same field and of the same farm, and of different varieties on the same 
farm and of differently developed heads and sized kernels of the same 
variety, personal selections were made from a wheat farm in CarrolS. 
County, Maryland, belonging to Mr. Alastair P. GordonCumming. 

The specimens may be described as follows, with a determination of 
albuminoids — a point which, it was believed, will settle any large varia- 
tion in com position ; 

From a field of Full:, bottom land, test quality. 





i 
- 


B 

M 

- . 









a 




albu- 






a 

= 


*r 


— & 
~ — 


' = 


— - 
; — 


- « 


c 


3 


s 

- £ 


Name. 




"5 


~ 




2a 


.act. 
= - 


33 


- 


£ 


g 






o 

to 





- 
►J 


> 

< 


3 


is 

14.07 


© 


- 


ft 






2769 


21 




0.80 

-two 


325 


79.3 


4.517 


9.80 


Kakingg. 




Fro 


m tv 


'enb 


ivera, 


*e hea 


ds we 


re sel< 


jcted : 






2770 ' 


i 


4.0 


.89 


30 


.535 




1.621 


12.78 


Longest, not well filled. 




2770 2 


i 


3.8 


1.89 


45 


1.282 




2.085 


11.81 


Next longest, well filled. 




2770 3 


8 


3.5 


1.40 


285 


9. 055 




3.177 


12. 78 


Long. . 




2770 1 


9 


3.3 


1.21 


273 


8.035 




2.943 


12.78 


Short. 




2770 5 


^ 


3.0 


1.04 


73 


2.260 




3.096 


12.60 


Shortest. 





24 



A patch of white Mediterranean seed from Department, second year's 
growth. 

Serial No. 2768, 33 heads, weighing 37.5 grams and yielding 567 grains, 
or 75.2 per cent., weighing 28.197 grams, of which 461 were sound and 
106 sprouted in the stack. 

The sound weighed per 100, 4.875 grams ; the sprouted, 5.400, and 
contained albuminoids; the sound, 12.08 per cent.; the sprouted, 13.48. 

A field of Fultz, from a different portion of the same farm, gave among 
14 average heads, weighing 391 grains: 



Serial 
number. ■ 


Number 
of grains. 


Weight. 


Weight 
per 100. 


Albumi- 
noids. 


2771' 
2771 2 






240 
150 


8.792 
4.085 


3.663 
2.723 


14.00 






11.88 








Among the Fultz sports 


were found : 








2772 1 








4.184 
3.995 


11 03 


2772* 








14.00 













The results show that where the divisions Lave been made on marked 
characteristics there is a difference in composition; but that for aver- 
ages from the same field, even where some physical differences could be 
noted, there is little variation on aualysis. Three of six samples from 
a field of Fultz were exactly alike in their percentage of albuminoids, 
another was only .18 per cent, differe'it, or practically the same, while 
the rakings Irom the field were, as might be expected, low in albumi- 
noids. One selected head also fell below the average composition for 
some unexplained reason. In this field of Fultz, therefore, there seems 
to be sufficient evidence'to give us confidence in our results. 

The next samples were taken from a shock of wheat, and the grain 
was found on preparation for aualysis to have sprouted. It was there- 
fore divided into two parts. The grain which sprouted was the heavier 
and best developed and contained the most albuminoids. This is also 
the case in another field of Fultz on the same farm, where an average 
sample was divided into large and small grains, the larger having the 
most albuminoids. That this is not by any means always the case, how- 
ever, it seems fair to believe from our experience with high relative pro- 
portion of nitrogen in specimens of shriveled wheat from other parts 
of the country. These kernels were none of them shrivelled ; on the 
contrary, plump, and that some were merely more vigorous than others 
must stand as an explanation. 

Sports or stragglers in the same field of Fultz were found to vary 
very largely from eacli other and a little more than the different-sized 
grains of Fultz. This must be attributed to peculiarities in the variety 
and their different ability to assimilate nitrogen under the circumstances. 



25 

These remarks must be regarded as suggestions only, as airy abso- 
lute interpretation of the results is impossible. They serve, however, 
to show the constancy of the average composition of an average head, 
and of the average of the crop. 

CHARACTERISTICS OF THE WHEAT GRAIN. 

From observations in this and previous reports it may be said that of 
all grain wheat is probably the most susceptible to its environment. 

Oats in certain directions are more variable, but in their general char- 
acteristics are much more permanent, as will appear in subsequent 
pages. The inherent tendency to change which is found in all grains 
is most prominent in wheat. It may be fostered by selection and by 
modifying such of the conditions of environment as it is in the power of 
man to affect. 

The most powerful element to contend with is the character of the 
season or unfavorable climatic conditions. The injury done in this way 
is well illustrated in Colorado; and it would seem advisable in such cases 
to seek seed from a source where everything had been favorable, and 
begin selection again. 

It must be borne in mind that selection must be kept up continuously, 
and that reversion takes place more easily than improvement. It took 
but one season to seriously injure Professor Blount's wheats, but it will 
be two or more years before they have recovered from that injury. Hal 
left in England was able to make his celebrated pedigree wheat by se- 
lection, carried on through many years, but the same wheat grown by 
the ordinary farmer under unfavorable conditions for a few years with- 
out care has reverted to an ordinary sort of grain. 

The effect of climate is well illustrated by four specimens of wheat 
which are to be seen in the collection of the chemical division. Two of 
these were from Oregon and Dakota some years ago, and present the 
most extreme contrast which can be found in this variable grain. Oue 
is light yellow, plump, and starchy, and shews on analysis a very small 
proportion of albuminoids; the other is one of the small, hard, and dark- 
colored spring wheats of Dakota, which are rich in albuminoids. Be- 
tween these stand two specimens from Colorado, which have been raised 
from seed similar to the Oregon and Dakota wheat. They are scarcely 
distinguishable except by a slight difference in color. The Colorado 
climate is such as to have modified these two seed wheats, until after a 
few years' growth they are hardly distinguishable in the kernel. 

All localities having widely different climates, soils, or other condi- 
tions produce theirpeculiar varieties and modify those which are brought 
to them. 

The result of these tendencies to change and reversion from lack of 
care in seed selection or other case has led to the practice of change of 
seed among farmers. A source is sought where either through greater 
care or more favorable conditions the variety desired lias been able to 



26 



hold its own. Sometimes this change is rendered necessary by condi- 
tions which are beyond the power of man to modify. As an example, 
No. 10 of Professor Blount's wheats, known as "Oregon Club," a white 
variety from Oregon, has been deteriorating every year since it has been 
grown in Colorado, whereas if the seed had been supplied every season 
directly from Oregon the quality would probably have remained the 
same. In extension of this illustration, the fact may be mentioned that 
annual renewal of the seed from a desirable and favorable source often 
makes it, possible to raise cereals where otherwise the climatic condi- 
tions would render their cultivation impossible through rapid reversion. 
This is particularly the case with extremes in latitude, the effect of 
which is found not so much upon the composition of the crop as on 
the yield and size of the grain. In the South the warmer climate, to- 
gether, of course, with poorer soil and cultivation in many instances, 
reduces the yield. The average in different States is given by Mr. 
Dodge as follows : 

Yield per acre of wheat. 



State. 


Pet- 
cent. 


Iper 

state - cent. 


State. 


Per 
cent. 




15.2 
15.0 
16.3 
16.4 
14.1 
17.6 
15.7 
12.7 
13.5 
13.4 
14.1 
8.7 
5.2 


South Carolina 5. 6 

Georgia- 6. 6 

Florida 5.2 




19.5 


New Hampshire 


Indiana 


18.0 
15.9 


Massachusetts 

Rhode Island 

Connecticut 

New York 

Pennsylvania 


Mississippi . 5. 

Nevada 16.8 

Louisiana 3.4 

Texas 1 6.8 


i Wisconsin 

j Minnesota 

j Iowa 

| Missouri 

| Nebraska 

California 

, Oregon 

! Colorado 


12.8 
11.4 
ID. 2 
12.0 
9.3 
9.4 
22.0 


Maryland 

Virginia 


West Virginia 10. 2 

Kentucky | 9. 8 

Ohio 18.0 


15.8 
18.9 







It must be remembered, however, that three quarters of the wheat 
crop has beeu produced in the ten States of Illinois, Indiana, Ohio, 
Michigan, Minnesota, Iowa, California, Missouri, Wisconsin, and Penn- 
sylvania, and that a State like Minnesota must not be considered as 
furnishing the largest part of the supply merely because wheat is the 
prevailing crop in that State. 

Having shown the conditions under which unfavorable and favorable 
variations occur, it is hoped that these investigations will be the means 
of aiding those who are engaged in the improvement of the yield and 
quality of the crop of our country. 

It seems proper in this place to allude also to the immense amount of 
the best food elements of our soils which are yearly being taken from 
the farm and exported from our ports in the shape of nitrogen and the 
mineral constituents of the grain, the loss of which is continually ren- 
dering our wheat lauds poorer and forcing the cultivation into new 
parts of the country where the soil is still of virgin richness. If grain 
is sold off the farm the loss of nitrogen and minerals must be replaced 



27 

by fertilizers. In the East this is already done, but in the West it 
seems that nothing but experience of wasting fertility will teach the 
lesson. 

OATS. 

Oats, the third in importance of our cereal crops, as far as production 
is concerned, are grown under as varied conditions as any of them and 
arc as a crop the most variable in their appearance. 

They will grow and can be made to pay on almost any soil, and, al- 
though flourishing in cold climates, can be successfully raised in the far 
South by sowing as a winter grain and so reaching maturity in the cool 
part of the year. 

In consequence of these variations in the conditions of growth there 
are to be found the greatest differences in weight and size of the grain, 
its plumpness, and the relative proportion of kernel and husk. De- 
pendent on these differences many classifications have been proposed, 
but as there seems to be a regular gradation from the one extreme of 
the white potato oats to the other of red rnst proof, there seems to be 
no definite basis for varieties due to color, shape of the grain, or plump- 
ness. Botanically, there seem to be three varieties recognized — the 
common Arena sativa L.,and two others, A. orientals Schb., having the 
kernels all on one side of the stem, and A. nuda L., to the grain of which 
the hnsks or chaff are not adherent. 

For our consideration, from a chemical and physical point of view, 
these distinctions are of small importance, as the same variations are 
found among each species. 

To the farmer the most important characteristic, and the one by 
which this grain is usually valued, is its weight per bushel. In close 
relation to this is the proportion of kernel to husk — a point which has 
been little, if at all, investigated. In the specimens which have been 
collected from the most prominent regions where oats are grown these 
characteristics have been determined, as well as the size and weight of 
the kernels, with the purpose of studying not only the way in which 
they are affected by surrounding causes, but also their relation to the 
composition of the grain. 

The sources of the specimens examined, their color and shape, and 
other physical characteristics are here presented. 



28 




29 







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33 



Physical properties of oats. 



State. 



Maine 

Do 

Do 
"New Hampshire 

Do 

Do 
Vermont 

Do 

Do 

Do 
Connecticut 

Do 

Do 

Do 
Total 
Average 
New York 

Do 




Color. 



Light. 

White. 

Light. 

lello wand green. 

Yellow. 

Light. 

White. 

Light. 

Do. 

Do. 
Yellow and green. 
Light. 
White. 
Light hrown. 



Light. 
Mixed. 
Light. 

Do. 

Do. 

Do. 
White. 
Bmwn. 

Do. 
White. 
Light. 

Do. 

Do. 
White. 
Light. 
White. 
Light. 

Do. 

Do. 

Do. 
Yellow and gTeen. 
Light. 



Light. 
White. 
Light. 
White. 
Light. 
White. 

Do. 
Light. 

Do. 
Mixed. 
White. 
Light. 

Light brown. 
Light. 
Brown. 

Mixed. 
Do. 

Light. 
Mixed. 
White. 

Do. 

Do. 
Light hrown. 
White. 

Do. 
Light. 
White. 
Mixed. 

Do. 
White. 
Light. 

Do. 
White. 

42. 1 Mixed. 
38.-S Light. 
37. 1 ! Brown. 



13734— No. 9- 



34 



Physical properties of oats — Coutiuued. 



State. 



Missouri.- 

Do 

Do 

Nebraska 

Do 

Do 

Dakota 

Do 

Do 

Do 

Do 

Montana 

Do 

Do 

Maryland 

' Do 

Delaware 

Virginia 

Do 

Do 

Do 

"West Virginia;. . 

Do 

Do 

Do 

North Carolina . 

Do 

Do 

Do 

Do 

Do 

South Carolina.. 

Do 

Do 

Do 

Do 

Do 

Do 

Do 

Kentucky 

Do 

Do 

Do 

Tennessee 

Do .: 

Do 

Do 

Georgia 

Do 

Do 

Do 

Do 

Do 

Do 

Florida 

Do 

Do 

Do 

Do 

Alabama 

Do 

Do 

Do 

Do 

Mississippi 

Do 

Do 

Do 

Do 

Louisiana 

Do 

Do 

Arkansas 

Do 

Texas 

Do 

Do 

Do 



Serial 
num. 
ber. 



3190 

3191 

3411 

3198 

3200 

3200 1 

3030 

3035 

3036 

3390 

3391 

3196 

3197 

3415 

3140 

3141 

3038 

3331 

3334 

3335 

3337 

3345 

3346 

3347 

3348 

3249 

3251 

3253 

3255 

3256 

3257 

3295 

3296 

3297 

3298 

3299 

3300 

3301 

3429 

3116 

3117 

3119 

3122 

3302 

3303 

3304 

3309 

3047 

3049 

30491 

3049* 

3050 

3052 

3395 

3041 

3043 

3044 

3045 

3392 

3001 

3002 

3007 

3008 

3363 

3181 

3183 

3184 

3185 

3187 

3126 

3127 

3441 

3012 

3368 

3310 

3311 

3313 

3314 



Weight 
of 100 
grains. 



Grains. 
2.016 
1.630 
1.956 
2.194 
1.582 
1.512 
2.057 
2.367 
2.957 
2. 844 
2.372 
2.528 
2.010 
2.691 
1.850 
2.637 
1.976 
2.720 
2.771 
2.480 



Clean 
grain. 



Per cent. 
97.84 
97.70 
98.85 
99.00 
97.20 
97.40 
96.43 
92.04 
96.12 
92. 33 
87.70 
94.49 
90.16 
88.54 
94.86 
91.65 
98.04 
93.00 
96. 92 
94.09 



Hulled 
grain. 



1.872 
3.386 
1.969 
2. 773 
2.060 
1.834 
3.362 
2.470 
2.314 

2. 935. 

3. 039 
2.823 
2.055 
2. 052 

2. 831 

3. 176 
2.981 
3. 179 
2.270 
1.968 
2.897 
1.860 
1.897 
2.378 
2. 920 
2. 160 
2.236 
3.255 
2. 388 

" 2.609 
2.830 
2.334 
2. 880 
2.018 
2.966 
2.531 
2.315 

2. 924 
3.068 
2.498 
3.127 

3. 190 
3.034 
2.950 
2.792 
2.113 
2.868 
2.993 
2. 775 
3.104 



2.760 
3.055 
2.491 
2.920 
2.841 



Per cent. 
71.45 
68.60 
69.28 
73. 20 
68.30 
68.79 
67.90 
72.39 
62.20 
73.16 
55. 37 
70.10 
69.15 
72.36 
71.70 
71.36 
69. 59 
72.40 
59.00 
64. 29 



97.19 
96. 55 
93. 55 
96.45 
93.94 
97.10 
94.30 
88.84 
96. 20 
96.77 
98.51 
93.76 
96.22 

96. 90 
94.01 

97. 59 
93.78 
97.17 
98.52 
98.23 
92. 22 
90.56 
99.29 
91.39 
97.11 
94.86 
98.44 
97.39 
91.34 
91. 64 
96.42 
90.99 
94.29 
99.69 
98.70 
93.95 

95. 26 
98.33 
97.36 
97. 23 
94.86 
94.10 
98.81 

96. 50 
96.50 
91.20 
70.00 
97.80 
99.29 
90.03 
95.65 



Hulls. 



"Weight 

per 
bushel. 



Percent. 
28.55 
31.40 
30.72 
26.80 
31.70 
31.21 
32.10 
27.61 
37.80 
26.84 
44.63 
29.90 
30.85 
27.64 
28.30 
28.64 
30.41 
27.60 
41.00 
35.71 



71.26 
67.59 
64.48 
62.60 
70.50 
70.30 
68.70 
70.44 
73. 34 ' 

68. 95 ! 

69. 95 

67. 24 
68.65 
68.72 i 
68.48 | 
71.20 I 
73.33 
68.61 
72.70 
71.49 
68.51 
67.27 

68. 24 
68. 75 
67. 66 
57.01 

70. 95 
68.88 
71.18 
73.52 
65.17 
67.78 
62.47 
67.13 
68.61 
71.69 
69.40 
67.85 



68.34 
66.48 
69.39 
68.47 
69.50 

67. SO 
73.69 
74.60 
67.00 
69.34 

68. 19 
72. 16 



Pounds. 
36.7 

" '38.Y 
39.5 
30.2 
29.7 
40.2 
44.7 
48.6 
44.3 
38.8 
45.0 
45.4 
39.5 
35.0 
40.0 

"'39.6' 
41.4 
35.5 
40.8 
28.74 37.4 

32.41 ■ 38.3 

35. 52 38. 5 

37. 40 36. 4 

29. 50 47. 8 

29. 70 36. 4 

31. 30 37. 2 

29. 36 39. 5 
26.66 41.1 
31.05 36.6 

30. 05 39. 5 

32. 70 38. 5 
31.35 35.7 
31.28 I 35-9 

31.52 

28.80 41.5 

26. 67 37. 8 

31.39 J 39.8 

27.30 I 

28. 51 33. 3 
31.49 21.9 
32. 73 i 29. 9 
31.76 I 31.4 
31.25 38.3 
32. 34 35. 5 
42. 99 39. 9 

29. 05 ! 33. 4 

31.12 , 

28.82 1 

26.48 ' 

34. 83 31. 4 

32. 22 1 32. 

37. 53 I 29. 6 

32. 87 i 31. 5 
31.39 26.9 

28.31 31.0 
30.60 ! 31.5 
32. 15 24. 2 

32.0 
31.66 24.7 

33. 52 32. 4 

30. 61 36. 

31.53 33. H 
30. 50 34. 5 
32. 20 34. 8 
26.31 I 30.1 
25.40 
33.00 
30.66 
31. SI 
27.84 



97.08 
98.62 
96.48 
96.37 
98.73 



64.10 
70. IS 
71.79 
73.51 
69.78 



35.90 
29. S2 
28.21 
26.49 
30.22 



34.4 
33.0 
35.3 
42.6 
36.5 
33.8 
31.4 
34.8 
34.8 
37.6 



Color. 



Mixed. 

Yellow. 

Do. 
Mixed. 

Do. 
White. 
Yellow. 
Light. 

Do. 
White. 

White and brown 
White. 
Yellow. 
Light. 

Do. 

Brown. 
White. 
Light. 
White. 

Do. 
Light. 

Do. 
Light brown. 
Brown. 
Mixed. 
Brown. 
Black. 

Light brown. 
Brown. 

Do. 

Do. 
Light brown. 
Yellow. 

Brown. 
Light brown. 
Brown. 

Mixed. 
Brown. 
Light. 
Brown. 

Do. 

Do. 

Do. 
Light. 



Brown. 

Do. 

Do. 
Brown. 
Yellow. 
Brown 

Do. 
Yellow. 
Brown. 

Do. 

Do. 

Do. 

Do. 

Do. 

Do. 

Do. 

Do. 

Do. 

Do. 

Do. 

Do. 

Do. 

Do. 
Yellow. 
Brown. 

Do. 

Do. 



35 

Physical properties of nais — Continued. 



S<afe. 


Serial 
num- 
ber. 


Weight, 
of 100 
grains. 

Crams. 


Clean 
grain. 

I'r, cent, 


Bulled 
grain. 


Hulls. 


Weight 

per 
bushel. 


Color. 




Per cent 


Per cent. 


Pounds. 




Texas .. 


3315 


3. 030 


93. B6 


70.74 


29. 26 


41.6 


Brown. 


I),. 




2.!103 


92. 90 


71.22 


28.78 


37.3 


Do. 


Do 


3317 


3. 169 


96.76 


72. 7S 


27. 22 


39.7 


Do. 





3430 


2.981 


96 04 


72. 40 


27. 51 


34.6 


Do. 




30211 


2. 958 


86.61 


69.76 


30. 24 


48.8 


White. 


Do 


3021 


2. 247 




09.32 


30.68 


42. 4 


Light. 


Do 


3385 


2.168 


93.70 


70.31 


29.69 


38.6 


White. 


I'uli 




2 500 


90.72 


61.17 


38.83 


43.6 


White. 




3205 
3218 

3420 
3341 


2. OKI 
2. 462 


95. 05 
97.07 


66.01 
73. 21 


33.99 

26. 79 


41.1 
43.9 
39.6 
43.5 


White. 






Do . 




Washington Territory. 


:. 255 


OK 4S 


72. 91 


27.09 


White. 


Do 


8435 


3. 148 


97. 16 


79.28 


20 72 


43.2 


Light hrown. 


Oregon 


3275 


2, 772 


96. 85 


73.09 


26. 91 


46.9 


Whit.-. 






3. 7,*ti 


97. 09 


59. 15 


40. 85 


43.3 


Do. 



Prom the preceding tallies it appears that in the. North white (includ- 
ing in this color yellow), black and white, and black oats arc principally 
sown, while in the South varieties of the red rust proof are almost en- 
tirely grown. 

In the North the crop is put in in April or May and harvested in July 
or August. In the South it is sown from November to January and 
harvested in May or June. 

The difference in appearance is marked between the crops of these 
two sections of the country. The Southern oats are large, light, awned 
varieties, of reddish brown color, with inflated husks not nearly filled 
by the kernel. The Northern grain is smaller, more compact, not often 
awned, and with the husk in the better samples well rilled out. 

Notwithstanding these characteristics, we learn from averages of the 
results that the size and weight of the Southern clean kernel is rather 
larger than the Northern. Its fluffy husk, however, makes them lighter 
oats in weight per bushel. 

The averages have been calculated for various sections as follows: 
The Northern States include all north of Maryland and Kentucky, 
together with Missouri, Montana, and Dakota; the Southern, all south 
of these: and the Pacific slope. Colorado, Nevada, New Mexico, Wash- 
ington Territory, Oregon, and Utah; the Atlantic slope consists of 
the States east of the Ohio river and the Gulf; the Western States, of 
those west of this line, excepting those on the Pacific slope. The same 
classification is preserved with the other cereals. 



36 



Average physical properties of oats. 



State. 



United States — 
Northern States . 
Southern States . 

Pacific Slope 

Atlantic Slope — 
"Western States.. 

Maine 

New Hampshire. 

"Vermont 

Connecticut 

Rhode Island 

New York 

New Jersey 

Pennsylvania 

Ohio .. 

Michigan 

Indiana 

Illinois 

Wisconsin 

Minnesota. 

Iowa . 



Missouri 

Nebraska 

Dakota 

Montana 

Maryland 

Delaware 

Virginia 

West Virginia 

North Carolina 

South Carolina 

Kentucky 

Tennessee 

Georgia 

Florida 

Alabama 

Mississippi 

Louisiana 

Arkansas 

Colorado 

Texas 

Utah 

Nevada 

New Mexico 

Washington Territory. 
Oregon 



So 



166 
90 
66 
20 
58 
61 
3 



£s 






2.507 
2.290 
2.028 
2. 737 
2.523 
2.339 
2.344 
2.472 
2.474 
2.110 
3.029 
2.571 
•>. 371 
2.686 
2.256 
2. 767 
2.188 
2.350 
2.487 
2, 416 
2.245 
1.867 
1.763 
2.519 
2. 410 
2.244 
1.976 
2.657 
2.500 
2.496 
2.767 
2.249 
2.089 
2.609 
2.542 
2.961 
2.751 
2.957 
2.700 
2.442 
2. 924 
2.560 
2.019 
2.402 
3.602 
3.279 



O 



Per cent 
95.00 
95.63 
94.18 
94.93 
95.37 
95.82 
97.38 
93.83 
94.97 
95.78 
97.16 
95.32 
98. 50 
92.24 
96.42 
96.22 
93.36 
97.21 
94.81 
96.09 
96.99 
98.13 
97.87 
92. 92 
91.06 
93.26 
98.04 
94.67 
95.94 
94.52 
95.99 
94.88 
95.06 
93.39 
97.79 
96.47 
90.40 
94.99 
97.08 
90.16 
96.29 
90.72 
95.05 
97.67 
98.34 
96.97 



s 



Per cent 
69.97 
70.60 
69.08 
69.52 
69.69 
72.20 
70.29 
71.54 
69.52 
67.44 
67.27 

71. 00 
72.75 
68.55 
71.44 
72.31 
72.00 

72. 02 
70.77 
71.67 
71.63 
69.78 
70.10 
66.20 
70.54 
71.53 
69.69 
65.23 
66.48 
70.37 
69.52 
69.99 
65.42 
68. 50 
68.94 
68.17 
70.52 
69.90 
64.10 
69.80 
71.56 
61.17 
66.01 
73.21 
76.10 
66.12 



Per cent 
30.03 
29.30 
30.92 

30. 48 
30.31 
27.80 
29.71 
28.46 
30.48 
32.56 
3173 
29.00 
27.25 
31.45 
28.56 
27.69 
28.00 
27.98 
29. 23 
28.33 
28. 37 
30.22 
29.90 
33. 80 
29.46 
28.47 
30.41 
34.77 
33.52 
29.63 
30.48 
30.01 
34.58 

31. 44 
31.06 
31.83 
29.48 
30.10 
35.90 
30.21 
28.44 
38.83 
33. 99 
26.79 
23.90 
33.88 






Lis. 
37.2 
38.0 
34.5 
43.2 
37.0 
37.8 
38.6 
38.3 
39.4 
35.6 
32.3 
39.8 
36.6 
38.0 
39.8 
42.3 
36.7 
39.4 
39.0 
43.6 
38.4 
37.8 
33.1 
43.3 
30.0 
37.5 



39.2 
39.2 
39.8 
38.4 
31.7 
36.3 
31.6 
29.0 
31.7 
34.4 
36.9 
35.2 
43.3 
36.5 
43.6 
41.1 
41.8 
43.4 
45.1 






Oats having tiie husk (pallets and at times glumes) adherent is neces- 
sarily lighter than wheat in weight per hundred grains. The heaviest 
is from the Pacific slope, and the South ranks next, owing, as has been 
said, to its large size. In weight per bushel, however, the fluffy husk 
of the Southern grain makes it the lowest in the country, while the 
Pacific slope retains the highest weight per bushel, as also size and 
weight per 100, showing it to have a plump, well-filled grain. 

The average for the country, 37.2 pounds, appears rather high in com- 
parison with the most common legal weight, 32 pounds, but, as in the 
case of wheat, the determinations have been proved correct for the 
specimens examined, and are not mere estimates. The samples are, too, 
apparently fair averages, as the figures giving percentages of clean 
grain in the specimens as received show that no particular pains was 
taken to prepare them for exhibition before reaching us. The range 



37 

with this cereal is larger than with any other. The extremes iu weight 
per 100 grains were, serial No. 3200, the lightest, from Nebraska, 1.582 
grams, and serial No. 3277, from Oregon, the heaviest, 3.786 grams. 
Cleanliness varied from 99.8 per cent, to 70.0 per cent., but of course 
had nothing to do with locality. The heaviest weight per bushel was 
found iu specimens from Colorado, serial No. 3020, and Dakota, serial 
No. 3036, weighing 48.8 and 48.6 pounds. The lightest were from Ala- 
bama, serial No. 3002, and from Florida, serial No. 3043, 24.7 and 26.9 
pounds, respectively. 

In milling oats the relation of kernel to waste is about one-half. Our ' 
results show that the relation of kernel to husk averages for the whole 
country 7 to 3, those from the Western States being a little less husky, 
and those from the South considerably more so. It is, however, the 
inflated nature of the husk in the Southern grain and the fact that the 
glumes or outer husk is often adherent that affects the weight per bushel 
more than the slightly larger proportion. 

The extremes found were 79.28 per cent, of kernel in a specimen from 
Washington Territory, serial No. 3 435, and 55.37 per cent, in one from 
Dakota, serial No. 3391. Washington and Oregon sustain their repu- 
tation for fine looking grain, while the small proportion of kernel in 
the Dakota specimen is due entirely to cutting before it was quite 
ripened. It is hardly a fair example, other specimens from the Terri- 
tory reaching over 70.0 per cent, of kernel. 

In weight per bushel the warm climate of the South so affects the form 
of the grain as to lower its average 2.7 pounds. This' is hardly as large 
as would be expected, and leads to the conclusion that the climate has a 
greater effect than some other characteristics. Oue of these is yield, 
which, from an average of 30 bushels in the North, falls to about 10 in 
the South, and, as has been said, the color and shape of the grain is 
much changed. 

CHEMICAL COMPOSITION. 

In examining the physical relations of the specimens they were sep- 
arated into kernel and husk, and for several reasons they were sepa- 
rately submitted to analysis with, as it appears, results furnishing much 
more information thau would otherwise have been obtained. Corn, 
wheat, and rye were analyzed in the clean kernel, and comparison is 
more readily made between them and oats. The variations, independ- 
ent of the proportion of husk, are easily arrived at, and since the 
analysis of the hull and its relative amount are given it is easy to cal- 
culate for any specimen its composition as it would be used for feed. 

The data obtained are here preseuted, together with averages derived 
therefrom : 



38 

Composition of American oats, arranged by States. 

















CD 
IT 




State. 


d 


"c3 


"m 




o 


03 
,2 


"a 
p 

a 

p 


P 
o 

© 






* 


«f 


s 


a 
O 


E 


< 


£ 






Pr. ct. 


Pr.et 


Pi: ct. 


Pr. ct. 


Pr. ct. 


Pr. ct. 


Pr. ct. 




3131 

3133 


7.20 
7.26 


1.80 
2.29 


9.03 
8.54 


66.65 ! 1.67 
60.41 1.85 


13.65 
13.65 


2.18 




! 2.18 


9 


3134 


7.10 


1.64 


8.08 


60.15 ; 1.80 


15.23 


2.44 




3208 


7.20 


2. 13 


8.41 


65. 11 1. 40 


15.75 


, 2.52 




3209 


7.02 


2.31 


8.46 


66. 10 J 1. 23 


14.88 


! 2.38 




3210 


6.95 


2.45 


8.21 


64. 61 ! 1. 33 


16. 45 


i 2.63 




3322 
3323 


7.60 
7.00 


2.09 
2.06 


8.65 
8.12 


65.76 
63. 16 


1.20 
1.46 


14.70 
IS. 20 


2.35 




2.91 




3324 


6.15 


1.70 


8.30 


67.85 


1.30 


14.70 


1 2.35 




3326 


6.58 


2. 26 


7.15 


67.81 1.42 


14.88 


: 2.38 




3024 
3027 


6.24 
6.52 


2.30 
2.20 


7.54 
8.23 


67. 56 ! 1. 48 
69.27 1 1.53 


14.88 
12.25 


! 2.38 




! 1.96 




3028 


7.62 


2.25 


8.72 


67.46 | 1.35 


12.60 


2.02 




3029 


5.77 


2.46 


7.74 


67.99 1 1.51 


14. 53 


2.32 




3294 
3228 
3228 


7.52 
7.33 
7.20 


2.02 
2.09 
2.15 


8.71 
8.13 
7.15 


68.66 ! 1.01 
69.07 ' 1.48 
67.56 i 1.22 


12. 08 
11.90 
14.35 


1.83 




1.90 




2.30 




3230 


7.50 


2.20 


8.46 


66.01 1 1.48 


14. 35 


2.30 




3231 


7.46 


2.43 


8.01 


64. 81 : 1. 54 


15.75 


2.52 




3232 


7.20 


2.37 


7.13 


66.24 1.31 


15.75 


2.52 




3233 


7.58 


2.23 


7.79 


67.50 , 1.89 


12.95 


2.07 




3234 


9.24 


1.93 


9.63 


64. 88 1 1. 19 


13.13 


2.10 


' 


3235 


7.28 


1.78 


8.52 


67. 74 1. 20 


13.48 


2.18 




3243 


6.34 


2.03 


6.98 


65. 02 ' 1. 60 


IS. 03 


2.88 




3214 
3215 


7.26 
7.57 


2.34 
2.24 


6.86 
7.42 


67.18 1.31 
65.93 1 1.26 


15.05 
15.58 


2.41 




1 2.49 


Pennsylvania ' 


3282 


6.73 


2.64 


8.41 


62.91 J 1.43 


17.88 


| 2.85 




3285 


6.86 


2.08 


8.08 


67.82 J .98 


14.18 


I 2.27 




3286 


7.88 


2.30 


7.90 


67. 02 j 1. 25 


13. 65 


2.18 




3286 


6.92 


2.40 


7.62 


65.67 1.64 


15. 75 


1 2. 52 


Ohio 


3260 
3261 


7.04 
7.00 


2.43 
1.92 


7.75 
8.01 


66.29 | 1.23 
64. 11 1. 46 


15.26 
17.50 


2.44 




2.80 




3262 


6.78 


2.07 


7.40 


63.21 1.10 


19.44 


3.11 




3267 


6.45 


1.96 


8.67 


64.80 .97 


17.15 


2.74 




3268 


6.76 


2.65 


8.67 


64.56 1 1.26 


16.10 


2.58 




•3269 


6.83 


2.12 


8.85 


66.84 ! 1.18 


14.18 


2.27 




3270 


6.77 


2.20 


8.88 


66. 37 , 1. 25 


14.53 


1 2. 32 




3271 


6.71 


2.40 


8.34 


66. 13 | 1. 19 


15.23 


2.44 




3444 


6.55 


2.50 


8.33 


66.19 j 1.03 


15.40 


2.46 




3151 


7.95 


2.10 


8.42 


65. 55 1. 10 


14.88 


2.38 




3153 


0.67 


2.94 


7.42 


05.43 1.26 


16.28 


2.60 




3156 


6.89 


2.57 


7.40 


68. 15 | 1. 16 


13.83 


2.21 




3158 


7.44 


2.06 


7.48 


68.31 1.23 


13.48 


2.16 




3160 


7.10 


2.33 


7.52 


67. 69 1. 18 


14. 18 


2.27 




3406 


0.60 


2.12 


8.17 


70.50 ( 1.23 


11.38 


1.82 




3084 
3086 


8.15 
7.29 


1.65 
2.13 


7.40 
8.23 


66.25 1.15 


15. 40 
16.10 


2.46 




65.09 


1.16 


2.58 




3089 


8.72 


1.98 


7.83 


65. 72 


1.40 


14.35 


2.30 


Illinois 


3055 
3060 


6.18 
5.88 


2.66 
2.16 


7.22 
7.59 


68.38 
68.82 


1.38 
1.55 


14.18 
14.00 


2. 27 




2.24 




3062 


7.00 


2.64 


7.09 


67. 89 


1.55 


13.83 


2. 21 




3063 


5.41 


2.24 


8. 12 


67.95 


1.40 


14.88 


2.38 




3065 


6.29 


2.06 


8.09 


66.53 


1.80 


15. 23 


2.44 




3066 


5.28 


2.49 


7.23 


67.27 


1.98 


15.75 


2.52 




3067 


6.11 


2.42 


7.70 


68. 34 


1.43 


14.00 


2.24 




3008 


6.60 


2.15 


7.85 


67. 62 


1.43 


14.35 


2.30 




3068 


6.92 


2.37 


7.82 


66.41 


1.43 


15. 05 


2.41 




3351 
3353 


6.82 
7.84 


2.30 
2.28 


7.35 

7.82 


68.14 
68.90 


1.56 
1.26 


13.83 
11.90 


2.21 




1.90 




3357 


6.86 


2.02 


7.55 


69.58 


1.39 


12.60 


2.02 




3360 


7.12 


1.45 


7.32 


67.83 


1.75 


14.53 


2.32 




3361 


7.72 


2.25 


7.21 


67.82 


1.48 


13.48 


2.16 


Minnesota 


3166 
3168 


6.69 
7.15 


2.15 
2.45 


8.24 
8.70 


69.36 


1.30 


12. 25 
14. 18 


1.96 




66.35 | 1.17 


2.27 




3169 


7.63 


2.35 


7.30 


69.11 1.01 


12. 60 


2.02 




3170 


6.88 


2.23 


7.90 


66.26 ! 1.33 


15.40 


2.46 




3172 


8.07 


2. 18 


7.97 


68.09 


1.09 


12. 6(1 


2.02 




3175 


7.07 


2.38 


7.73 


67.52 


1.47 


13.83 


2.21 




3175 


6.95 


2.10 


7.88 


67.75 


1.84 


13.48 


2.16 




3176 


6.82 


2.38 


7.61 


71.22 


1.29 


10.68 


1.71 




3179 


7.15 


2.19 


7.90 


69.32 


1.19 


12.25 


1.96 




3094 I 
3097 


6.46 
6.40 


1.92 
2.07 


6.94 
7.75 


65.50 
69.44 


1.50 
1.04 


17.68 
13.30 


2.86 




2.13 




3098 


7.38 


2.61 


9.60 


65.15 


1.08 


14.18 


2. 27 



39 



Composition of American oats, asrangedby States — Continued. 




Tennessee 



Georgia 



Alabama 



Mississippi 



40 



Composition of American oats, arranged by States — Continued. 

















03 




State. 


o 

1 

CO 


ID 


W 


s 


h 
,a 

o 
■■o 

CO 

O 




o 

p 

a 

3 
5 


§ 

o 

u 

2 






Per ct. 


P.ct. 


Per ct. 
8.18 
7.83 


Per ct. 


P.ct. 


Per ct. 


P.ct. 




3126 
3127 


9.50 
8.00 


2.20 
2.10 


64.99 
67.72 


1.13 
1.05 


14.00 
13.30 


2.24 




2.13 




3441 


6.85 


2.10 


8.25 


66.93 


1.34 


14.53 


2.32 




3012 
3368 


4.67 
6.94 


2.10 
2.14 


8.12 
7.71 


69.35 
65.83 


1.93 
1.63 


13.83 
15.75 


2.21 




2.52 




3310 
3311 


7.08 
6.92 


1.74 
2.08 


8.09 
11.20 


68.07 
65.24 


1.12 
1.55 


13.30 
12. 95 


2.13 




2.07 




3313 


8.57 


2.15 


9.06 


62.82 


1.65 


15.75 


2.52 




3314 


6.70 


1.86 


8.80 


67.26 


1.03 


14.35 


2.30 




3315 


7.14 


2.26 


8.75 


67.58 


l.H 


13.13 


2.10 




3316 


6.80 


1.82 


8.08 


68.62 


1.20 


13.48 


2.16 




3317 


6.95 


2.10 


8.19 


68.63 


.83 


13.30 


2.13 




3430 


7.10 


2.30 


7.45 


67.81 


1.16 


14.18 


2.27 




3020 
3021 


4.80 
5.08 


2.08 
2.40 


7.27 
8.67 


66.82 
68.98 


1.00 
1.14 


18.03 
13.13 


2.88 




2.10 




3385 


6.56 


2.29 


7.67 


65.75 


1.10 


10.63 


2.66 




3583 


7.20 


2.45 


7.59 


68.46 


1.17 


13.13 


2.10 


Utah 


3319 
3321 


6.05 
7.30 


2.37 
2.40 


8.17 
8.81 


69.71 
66.89 


1.62 
1.82 


12.08 
12.78 






2.04 




3205 


6.80 


2.27 


9.72 


66.21 


1.17 


13.83 


2.21 




3218 


6.61 


2.12 


9,89 


60.02 


1.88 


13.48 


2.16 




3420 


7.05 


2.50 


9.43 


66.30 


1.59 


13.13 


2.10 




3341 


7.08 


1.79 


7.99 


71.56 


1.95 


9.63 


1.54 




3435 


6.55 


1.55 


10.57 


68.36 


1.07 


11.90 


1.90 




3275 
3277 


6.72 
7.01 


2.28 
2. 42 


8.89 
7.87 


68.73 
60.80 


1.48 
2.07 


11.90 
13.83 


1.90 




2.21 


California ! 


3016 


7.95 


1.93 


8.83 


66.33 


1.83 


13.13 


2.10 




3374 


7.22 


1.58 


9.67 


67.94 


1.86 


11.73 


1.88 




3378 


6.58 


1.79 


10.10 


70.02 


1.88 


9.63 


1.54 




3380 


6.52 


2. 14 


9.11 


66.35 


1.70 


14.18 


2.27 




3382 


7.12 


1.35 


9.32 


68.80 


1.27 


12.08 


1.93 



Composition of hulls of American oats, arranged by States. 



State. 



Maine 

New Hampshire 

Vermont 

Connecticut 

Rhode Island — 
New York 

New Jersey 

Pennsylvania . . 

Ohio 



Michigan . 



6 






f5 










,3 


CO 


£ 


«1 




Per ct. 


P.ct. 


3133 


4.60 


4.30 


3208 
3209 


6.46 
3.90 


4.50 
4.36 


3210 


4.30 


5.00 


3322 
3323 


4.08 
4.80 


5.40 
4.10 


3324 


3.60 


3.60 


3326 


4.14 


3.66 


3024 


6.60 


5.95 


3028 


5.60 


4.44 


3029 


5.74 


3.71 


3294 


5.00 


4.50 


3226 


4.70 


4.00 


3231 


4.50 


4.90 


3235 
3243 






5.00 


4.40 


3214 


2.90 


6.30 


3282 


3.68 


4.30 


3286 


4.36 


4.50 


3286 


4.30 


3.20 


3260 


3.18 


7.40 


3201 


3.52 


5.60 


3262 


4.81 


4.20 


3267 


5.58 


5.80 


3269 


5.12 


5.30 


3270 


4.84 


7.70 


3444 


5.00 


6.80 


3153 


4.96 


3.84 


3156 


3.83 


6.33 


3158 


4.82 


5.20 


3406 


4.44 


6.40 



Per ct. 
65.99 
66.50 
70.48 
67.59 
68.99 
68.74 
73.59 
72.98 
65.37 
67.13 
69.69 
73.12 
72.07 
68.52 



a 

33 
,3 o 



74.02 
68.46 
70.54 
70.11 
69.10 
66.99 
70. 54 
72.08 
69.57 
68.30 
66.80 



68.55 
63.96 
69.55 
71.38 



Per ct. 
23.36 
19.56 
19.16 
20.13 
18.20 
19.73 
17.46 
16.94 
19.80 
20.20 
18.06 
15. 10 
16.43 
18.93 



13.95 
19.19 
18.85 
18.40 
21.15 
20.68 
16.84 
15.55 
17.12 
18.30 
18.56 



20.02 
23.78 
18.50 
16.38 



P.ct. 

1.75 
2.98 
2.10 
2.98 
3.33 
2.63 
1.75 
2.28 
2.28 
2.63 
2.80 
2.28 
2.80 
3. 15 
1.75 
2.63 
3.15 
2.63 
2.63 
1.75 
1.75 
3.50 
3.33 
1.93 
2.98 
2.10 
2.28 
2. 63 
2.10 
1.93 
1.40 



41 



Composition of hulls of American outs, arranged by States — Continued. 



Static 



Indiana 

Illinois . 



on sin 



Minnesota 



Iowa . 



Missouri 



Nebraska . 

Dakota 



Montana - 
Maryland 

Virginia. . . 



West Virginia. . 
Noitl) Carolina. 



Sooth Caroliua. 



Kentucky . 



Tennessee. 
Georgia — 



Florida 

Alabama . .. 
Mississippi . 
Louisiana .. 



Arkansas. 
Texas 



Colorado. 



Utah 

Washington Tetritory. 

Oregon 

California 



02 


3 


oo 

< 


a. — ' 

ij 

Per ct. 


— 


B » 

3-0 

£ 8 


S 

(Jfi 

o 

5 




Per ct. 


P.ct. 


Per ct. 


P.ct. 


P.ct. 


3084 


4.80 


5.20 


68.17 


19. 38 


2.45 


.39 


3055 










2.10 


.34 


3060 


4.4S 


7.10 


64. hi) 


1 21.40 


J. 28 


.36 


3062 


7.70 


5. Til 


67.31 


14.56 


4.73 


.76 


3063 


15. 16 


7. 80 


52. 62 


21.44 


2.98 


.48 


3067 


5. 16 


7.20 


07. 44 


17. 92 


2. 28 


.36 


3068 


4.56 


7.44 


71.41 


14.14 


2. 45 


.39 


3068 


5, 12 




65.78 


2L 12 


2.10 


.34 


3353 


4.40 


7. 10 


7n. 4ii 


15.45 


1 


.42 


3357 


4.70 


6.90 


69 1 1 


17.71 


1.58 


.25 


3300 


::. 56 


5. 80 


71.00 


17.54 


2. 10 


.34 


3361 


2. 20 


6.50 


70.35 


19. 20 


1.75 


.28 


3166 


4.71 


7. 10 


04.41 


21. 85 


1.93 


.31 


3170 


4. 35 


6. 21 


68. 27 


IS. 44 


2. 63 


.42 


3172 


5.36 


:.. in 


68.75 


18. 04 


2. 45 


.39 


3175 


4. III'. 


7. 35 






1. 75 


.28 


3176 


6. 54 


7 mi 


67. 70 


16. 76 


2.10 


.34 




5. L'H 


.- 4 ■ I 






1.75 


.28 


310+ 


4. 511 


6 22 


64 7ii 


22. 14 


2.45 


.39 


3107 


6. "ii 


ii 66 


69. 37 


16.22 


1.75 


.28 


3191 


5.13 


6.55 


69.11 


16.58 


2.63 


.42 


3411 


I 30 


5.90 


,n. 60 


15 .-7 


3.33 


.53 


3198 


4.10 


7. Ml 


63.40 


17.0H 


2.10 


.34 


3035 
3390 








IS. 12 
18. 12 


1. 75 

2. 28 


.28 


5. t" 


7.70 


66. 50 


.36 


3197 


:: mi 


9. 50 


65. ^2 


17.65 


4. 03 


.64 


3115 


4. Ill 


4 18 


70. 25 


19. 12 


1.75 


.28 


3140 


1.40 


5. 02 


07. 82 


17. 43 


4.73 


.76 


3141 


4.0H 


4.62 


01 68 


24. 42 


2. 28 


.36 


3038 








16. 54 


3.15 


.50 




08 


3.90 


74.41 


16. 16 


2.45 


. 39 


3335 


4 06 


5. 50 


69.94 


17. 52 


2. 98 


.48 




5. in 


3.70 


64. 97 


23. 42 


2.81 


.45 


3345 


1.30 5.60 


67.38 


20. 62 


2. in 


.34 


3347 


3.76 


::. oo 


T2. 32 


17.69 


2. 63 


.42 


3249 




4.70 


70.61 


J 5. 04 


35 


.62 


3251 










2 .-1) 
2. 45 


.45 


3253 


4.30 


7, 50 


i.;i 86 


15.89 


.39 


3255 


5. 4n 


50 


72. 13 


12.82 


3.15 


.50 


3256 


4.76 


5. oo 


68.16 


19. SO 


2. 28 


.36 


3257 


4 82 


5 90 


71.63 


15.37 


2. 28 


.36 


3295 


3.86 


3.90 


76. 64 


13.50 


2. 10 


.34 


3297 


2.98 


5.00 


75. 32 


14.95 


1 75 


.28 


3299 


1 10 


3.4H 


73. 62 


13.90 


2.98 


.48 


31 « 10 


4.2(1 


8.10 


70.55 


15.40 


1.75 


.28 


3402 


6.00 


5. 80 


71.21 


11.91 


5. 08 


.81 


3116 


5.10 


4. SO 


64. 80 


23. 55 


1 . 75 


.28 


3117 


17.411 


4.90 ' 


57. 13 


17.17 


2 Sll 


.45 


3122 


9.90 


5.30 ! 


60.08 


19.22 


4.90 


.78 


3304 


8.90 


0.50 


67.30 


14.85 


2. 45 


.39 


3309 


4.S6 


5.50 


65.91 


21.03 


2.10 


.34 


3(147 


5.71 


5.31 


68.47 


18.06 


2.45 


.39 


3(149 


5.96 


5.76 


70.51 


10.00 


1.75 


.28 


3049 


5.70 


5.15 


71.24 


15. 46 


2. 15 


.39 


3050 


5.30 


4. 00 


69 50 


19.10 


2.10 


.34 


3052 


5.50 


4.40 


67. 17 


20.48 


2. 15 


39 


3395 


5 02 


6.06 


70.16 


14. 56 


4.20 


.67 


3044 


5.50 


1.90 


73.39 


16.58 


3 63 


.42 


3045 


5.78 


2. 98 


74.79 


14.70 


1.75 


28 


3392 


:;. 30 


3.86 


7:.. 13 


15.26 


2.45 


.39 


3002 


14.94 


4 80 


63. 17 


14.75 


2. 28 


.36 


3363 


4.50 


5.10 


OS. IK 


20.12 


2.10 


.34 


3185 


5.20 


7.80 


67.70 


16.67 


2. 63 


42 


3187 


5. 40 


6.75 


OS. 20 


17.72 


1. 93 


.31 


3126 


15.00 : 


4.60 


58.13 


19.57 


2.10 


.34 


3127 


5.00 


5. 20 


68. 62 


18.90 


2. §8 


.36 


3012 


6.00 


5.14 


62. 77 


16 80 


2.98 


.48 


3310 


4.40 


7. 60 


66. S3 


20. 12 


1.05 


.17 


3311 


4.20 


6.20 


72. 62 


14.35 


2.63 


.42 


3313 


4.00 


7.10 


72.10 


14.70 


2. 10 


.34 


3315 


3.90 ! 
3.30 


7.70 
7.70 






2.63 
1.75 


.42 


3317 


71. 95 


15.30 


.28 


3430 


4. 4H 


7.50 


71. 56 


15.31 


1. 23 


.20 


1385 


4.30 


7.84 


67.71 


17.56 


2 3 ; 


.42 


3583 


4.04 , 


5.40 


65. 92 


22.54 


2.10 


.34 


3321 


4.70 
5.20 






21). 59 
18.34 


3.50 
1.93 


.56 


3135 


7.16 


67.37. 


.31 


3277 


5.12 


4.80 


71.37 


16.96 


1.75 


.28 


3374 


4.20 


6.02 


71.63 


16.40 , 


1.75 


.28 



42 



Average composition of American oats, arranged by States. 



States. 



S a 



United States 179 

AtlnnticSlope I 64 

Northern States 92 

"Western States 54 

Southern States : 69 

Northwestern States I 8 

Pacific Slope 18 

Maine i 3 

New Hampshire j 3 

Vermont j 4 

Connecticut 4 

Rhode Island ' 1 

New York | 9 

New Jersey ; 2 

Pennsylvania . , i 4 

Ohio.'. 9 

Michigan , 6 

Indiana ; 3 

Illinois 9 

Wisconsin 5 

Minnesota ! 9 

Iowa 7 

Missouri } 3 

Nebraska | 3 

Dakota . 5 

Montana ] 3 

Maryland 2 

Delaware 1 

Virginia 4 

West Virginia i 4 

North Carolina 6 

South Carolina 8 

Kentucky 4 

Tennessee 4 

Georaia 8 

Florida 5 

Alabama. 5 

Mississippi 5 

Louisiana 3 

Arkansas : 2 

Texas 8 

Colorado - 4 

Utah 2 

Nevada 1 

New Mexico 2 

"Washington Territory 2 

Oregon 2 

California 5 



7.07 
6.98 
6.79 
7.38 
6.71 
7.19 
7.06 
6.33 
6.54 
7.52 
7.46 
7.42 
7.10 
6.76 
7.11 
8.05 
6.19 
7.27 
7.16 
7.01 
7.11 
7.42 
6.74 
8.44 
7.01 
5.94 
6.63 
6.64 
6.84 
7.07 
7.34 
6.81 
6.15 
6.03 
6.40 
7.41 
8.12 
5.80 
7.16 
6.06 
6.07 
6.80 
6.83 
6.82 
6.86 



2.15 
2.17 
2.19 
2.19 
2.12 
2.23 
2. 10 
1.91 
2.30 
2.00 
2.30 
2.02 
2.14 
2.29 
2.36 
2.25 
2.35 
1.92 
2.34 
2.06 
2.27 
2.03 
| 1.91 
2.16 
| 2.25 
I 2.20 
I 2.36 
| 2.27 
, 2.43 
2.29 
2.06 
2.09 
2.10 
2.22 
2.28 
2.08 
1.94 
1.97 
2.13 
1.12 
2.01 
2.31 
2.39 
2.27 
2.31 
3.67 
2.35 
1.76 



8 14 
8.22 
8.02 
7.91 
8.23 
8.54 
8.87 
8.55 
8.36 
8.06 
8.06 
8.71 
8.02 
7.14 
8.00 
8.32 
7.74 
7.82 
7.64 
7.45 
7.91 
8.02 
8.35 
7.98 
8.10 
9.18 
7.91 
7.75 
7.93 
7.51 
8.27 
8.48 
7.80 
8.09 
8.54 
8.49 
8.42 
7.86 
8.09 
7.92 
8.71 
7.80 
8.49 
9.72 
9.66 
9.28 
8.38 
9.40 



cSxJ 



67.09 
67.10 
66.88 
67.06 
67.22 
66.96 
67.78 
60. 40 
65.27 
66.15 
68.07 
68.66 
66.53 
66. 55 
65.85 
65.39 
67.61 
65.69 
67.69 
68.46 
68.33 
66.72 
65.54 
66.64 
67.39 
66.23 
66.39 
66.09 
66.03 
64.86 
68.28 
68.19 
65. 97 
67.33 
67.65 
67. 85 
07.55 
67.48 
66 55 
67.59 
67.08 
67.50 
68. 30 
66.21 
66.16 
69.96 
67.77 
67.90 



a i 
S'S 



1.38 

1.37 

1.37 j 

1.37 

1.35 

1.28 

1.53 

1.77 I 

1.32 

1.34 

1.47 

1.01 j 

1.44 

1.29 

1.32 

1.19 

1.19 

1.24 

1.55 

1.49 

1.30 

1.44 ; 

1.51 

1.51 

1.28 

1.29 

1.46 

1.35 i 

1.49 ; 

1.46 | 

1.63 

1.00 ! 

1.74 

1.42 

1.35 

1.37 

1.16 

1.28 

1.17 

1.78 



1.21 
1.10 
1.72 
1.17 
1.73 
1.51 
1.78 
1.71 



14.31 
14.30 
14.47 
14.49 
14.29 
13 61 
13.01 
14.18 
15.69 
15.62 
13. 56 
12. 08 
14.41 
15.31 
15.37 
16.09 
14.00 
15.28 
14.59 
13.27 
13.03 
14.78 
15.58 
14.29 
14.28 
12.66 
14.87 
16.60 
15.49 
17.24 
12.92 
13.17 
15.05 
14.13 
14.13 
14.18 
14.53 
14.00 
13.94 
14.79 
13.80 
15.23 
12.43 
13.83 
13.31 
10.76 
12.86 
12.15 



Average composition of hulls of oats, arranged ~by States. 



State. 






United States 

Atlantic Slope 

Northern States 

Western States 

Southern States 

Northwestern States 

Pacific Slope 

Maine 

New Hampshire 

Vermont 

Connecticut 

Rhode Island 

New York 

New Jersey 

Pennsylvania 



100 
43 
52 
33 
43 
17 

2 

1 I 

3 I 
4 

3 

1 | 
3 
1 
3 i 



5.22 
4.73 
4.89 
4.99 
5.71 
4.57 
5.16 
4.00 
4.88 
4.15 
5.98 
5.00 
4.73 
2.90 
4.28 



5.59 
4.78 
5.69 
6.39 
5.40 
6.25 
5.98 
4.30 
4.62 
4.19 
4.70 
4.50 
4.43 
6.30 
4.00 



o a 
P 



70.35 
68.52 
67.88 
69.20 
68.80 
67.87 
65.99 
68.19 
71.08 
67.40 
73.12 
71.54 
68.46 
69.92 





a 










6S 

-a 


3-n 
S '3 


fH 


-3 


17.88 


2.48 


17.50 


2.64 


18.42 


2.48 


18.30 


2.44 


17.15 


2.54 


18.35 


2.03 


19 15 


1.84 


23.36 


1.75 


19.62 


2.69 


18.08 


2.50 


19.35 


2.57 


15.10 


2.28 


16.44 


2.86 


19.19 


3.15 


19.47 


2.33 1 



43 



Average composition of hulls of outs, arranged by Stales — Continued. 



State. 


Nnmber of 
analyses. 




.3 

1 


Undeter- 
mined. 




a 
If 

£1 c 

2.60 
2.02 
2.45 
2.81 
2.01 
2.28 
2.10 
2. 10 
2. 98 
2. 28 
2.89 
:i. 50 
2.75 
2.36 
2.80 
2.73 
3.15 
2. 27 
2.57 
_. 28 
2. 10 
2.28 
2. 19 
2.98 
1.75 
2.36 
1.93 
1.75 
1.75 


i 

o 




('. 

4 


4.51 
4.51 
4.80 
7.01 
3.71 
5.24 
5.25 
4.10 
4.72 
5.40 
7. 40 
4.20 
4.08 

4. 03 
5.02 
4.23 

10.80 
6.88 
5.53 
4.86 
9.72 
5.30 

10.30 
6.00 
4.06 
4.17 
5.20 

5. 12 
4.20 


6.00 
5.44 
5. 2u 
6.85 
6.58 
6.43 
6.43 
7.80 
6.23 
7.70 
6 99 
5.12 
4.37 
4.60 
5.92 
5. 64 
5.00 
6.00 
5. 13 
2.19 
4.98 
7.28 
4.90 
5. 14 
7. 22 
0.62 
7.16 
4.80 
6.02 


no. ii:. 
68. 36 
68.17 
64.90 
70.22 I 

67. 28 1 
67.04 , 
68.40 
69.85 
66.50 
68.04 
66. 24 
69.77 
69.85 
70.48 
73.47 
60.87 
66.61 
69.51 
74.44 
S3 68 
67.95 
63.38 
69.08 
71.01 
66 82 
07. 37 

68. 37 
71.63 


17.84 

19. 67 
19.38 
18.43 

17.48 
18.77 
19.18 
17.60 

:>; 22 
18.12 
18.38 
20.94 
19.03 
19.16 
15.78- 
13.93 
20.18 
18. 'J4 
17.28 
15.51 
17.43 
17.19 
19.23 
16.80 
15.96 

20. 03 
18.34 
19.96 
10. 40 


.42 
.32 




1 

6 


.39 
.45 




4 


3? 




4 

2 


.36 
.34 




1 

9 


.34 

.48 




1 


.36 
.46 




'> 


.56 
.44 




2 


.38 




5 


.45 




5 


.44 




3 

:::::::: I 


.50 
.36 

.41 




3 


.36 




9 

2 

2 

1 


.35 
.36 
.35 
.48 
.28 
.38 
.31 




1 

1 


.28 
.28 



The chemical composition of the specimens appears from the preced- 
ing data to be rather surprising. It was reasonable to suppose that as 
oats deteriorate so readily, and are apparantly so easily influenced by 
their environment, great variations would be found in their composition 
under different climatic conditions, as is the case with wheats. Brewer 
remarks in his census report that a hundred or more analyses would be 
requisite to set at rest all questions in regard to this grain, and that 
they would be an extremely valuable contribution to our knowledge of 
the comparative nutritive values of the oats grown in different portions 
of the United States and their relative economic values. One hundred 
and seventy-nine analyses have been made, and we learn that there is 
not that variation in the oat kernel itself which was expected to be due 
to climatic condition. The proportion of husk to kernel and the com- 
pactness of the grain prove to be the all-important factors, and the 
weight per bushel the best means of judging of the value of the grain. 

The only peculiarities noticed are that the eighteen specimens from 
the Pacific slope are lower in albuminoids aud richer in fiber than the 
averages for other parts of the country. The average for the hulls from 
the West show the presence of more ash than in those from the East, 
and more fiber, and, like the kernels, they are slightly deficient in al- 



44 

buminoids. Actual analysis of the mixed remainder from the individ- 
ual analyses of the hulls furnished the following results: 





North. 


South. 


"West. 


Water 


Per ct. 

7.71 

5.57 

.79 

62.47 

20.83 

2.63 


Per ct. 
7.83 
5.50 
.74 
63.84 
19.64 
2.45 


Per ct. 
8.10 


Ash 


6.22 


Oil 


1.01 




60.09 




21.45 




3.13 








100. 00 


100.00 


100. 00 



The small number from the West contained rather more albuminoids 
than the average results for that part of the country, but for the other 
sections there is a close agreement. In these samples, oil was deter- 
mined and found to be extremely small in amount, following the per- 
centage of albuminoid,'-, the largest amount of both of these constituents 
being in the Western hulls, and there seems to be a more or less intimate 
connection between them. 

Of all the cereals this is the richest in oil and albuminoids, the aver- 
age for the former being 8.14 per cent, and for the latter 14.31 ; of course 
diminished relatively in the grain as fed, the average composition of 
which would probably be, as calculated from the average for each por- 
tion — 





Kernel. 


Hull. 


Whole 
grain. 




Per cent. 
4.85 
1.50 
5.70 
46.96 
.97 
10.02 


Per cent. 
1.57 
1.68 
.24 
20.41 
5.36 
.74 


Per cent. 
6.42 


Ash 


3.18 


Oil 


5.94 




67.37 




6.33 




10.76 








70.00 


30.00 


100. 00 



An average of 20 analyses of oats in the husk given by Brewer and 
153 given by Koenig are given as follows for comparison : 





Brewer. 


Koenig. 


Richard- 
son. 




Per cent. 

10.56 
2.95 
4.97 

61.10 
9.01 

11.41 


Per cent. 
12.37 
3.02 
5.23 
57.78 
11.19 
10.41 


Per cent. 
6.42 


Ash 


3.18 


Oil 


6.64 




66.67 


Crude'flbbr 


6.33 




10.76 







45 

The average albuminoids in the grains as fed, calculated in this same 
manner, is as follows for different sections: 





Per cent. 


Northern States 
Soul hern States. . - 

Pacific slope 

Atlantic slope 

Western States.. 


10.96 i 
10.66 
9. 60 
10.76 
11. 24 



The lowuess of the Pacific slope is purely climatic, as has been found 
to be the case with all the cereals. In appearance the oats from that 
section are the finest. The fullness of the husk in the Western States 
or the plumpness of the grain make this the richest in albuminoids as 
it is fed.- The South is poorest for reasons which have been mentioned. 
That these figures are entirely dependent on the percentage of husk, 
and not on peculiarities of the kernel, a study of their analyses will 
show; for, among 179, only 3» fell below 10 percent, of albuminoids, 4 be- 
low 11 per cent., and 12 below 12 per cent., while at the same time 
only 13 are above 17 per cent., and 23 above 10 per cent.; that is to say 
all but 28, or 84.4 per cent., are within the limits of 12 and 16 per cent., 
a small variation, although the albuminoids are higher in amount than 
wheat; and as the averages for the different States and sections of the 
country do not vary far from 14.3 per cent., with the exception of the 
Pacific coast, oats cannot be said, as far as the grain itself is cencerued, 
to be in chemical composition very susceptible to their environment, al- 
though extremes widely apart are found. 

These were as follows: 



Extremes in composition of kernels of oats. 





Highest. 


SIat,>. 


Lowest. 

Per cent. 

4.67 
.87 

6.50 

62.82 

.88 

9.10 


Stat,-. 




l'.r cent 
11.13 
2. 94 

1 1. 20 

71.91 

2.08 

19.44 




Ash 






Oil 












Kenoirk v and 1 tregoa .. 
Ohio 















The highest percentage of albuminoids was 1.41 per cent, higher than 
has been found in any other cereal in this country, and the lowest 2 per 
cent, higher than was found in wheat. 

The analysis of the heaviest and largest, of those having the greatest 
and least weight per bushel, of those having highest and lowest per- 
centage of albuminoids and of the smallest in size and in weight per 
bushel, have been selected as a study of the effect of these contrasts on 
the chemical composition. 



48 



Composition of specimens exhibiting extreme characteristics. 





$ 

a 




o 
o 

Si 




Pi-' 

to 










CD 


DO 

•a 

'3 

a 




a 




to© 
'33 ^ 


i 

a 

w 


S'jj 

© 




< 


3 


D 


5 


1 






Gr'ms 


P.ct. 


Lbs. 


P.ct. 


P. Cc 


P.ct. 


P.ct. 


P.ct. 


P.ct. 


Smallest 3200 


Nebr . . . 


1.512 31.21 


29.7 


7.32 


2.24 


8.72 


66.39 


1.33 


14.00 


Largest i 3277 


Oreg.... 


3.786 40.85 


43.3 


7.01 


2.42 


7.87 


66.80 


2.07 


13.83 


Cleanest j 3041 


Fla 




31.5 


5.83 


2.52 


7.68 


68.93 


1.56 


13.48 


Chattiest ! 3185 


Miss 


2.113 25.40 


38.2 


7.05 


2.10 


7.81 


6", 32 


1.54 


14.18 


Highest per cent, of kernel 3435 


Wash... 


3.148 20.72 


43.2 


6.55 


1.55 


10.57 


68.36 


1.07 


11.90 


Lowest percent, of kernel 3391 


Dak .... 


2.372 44.63 


38.8 


8.75 


2.15 


9.47 


66.17 


1.56 


11.90 


Highest albuminoids 3262 


Ohio .... 


2. 670 39. 17 


40.0 


6.78 


2.07 


7.40 


63.21 


1.10 


19.44 


Lowest albuminoids i 3249 


N.C.... 


2.060 29.50 


47.8 


7.78 


2.02 


7.32 


71.91 


1.87 


9.10 


Heaviest weight per bushel 3020 


Col 


2.958 30.24 


48.8 


4.80 


2.08 


7.27 


66.82 


1.00 


18.03 


Lightest weight per bushel | 3002 


Ala 


3.068 31.66 


24.7 


6.59 


1.80 


8.98 


66.20 


1.20 


15.23 


Average "weight for United ! 


r. s .... 


2. 507 30. 03 


37.2 


' 6.93 


2.15 


8.14 


67.09 


1.38 


14.31 


States. 








| 













From the preceding figures nothing can be deduced which shows any 
such difference as we might expect between the largest and smallest 
oats, between the cleanest aud most chaffy, or between those having the 
highest and lowest proportion of kernel iu the grain. The weight per 
bushel of the specimen having the lowest percentage of albuminoids is 
extraordinarily high, while that containing the highest percentage is 
also above the average. Differences, too, between the weights per bushel 
of the extreme specimens are in no wis 3 connected with their chemical 
composition. The largest and one of the finest and heaviest oats from 
Oregon had i. early the maximum of husk, and, while the lowest propor- 
tion of husk corresponded, of course, with a high weight per bushel, the 
largest proportion of husks was coincident with a weight per bushel 
above the average. 

An immense number of conditions seem, therefore, to affect the char- 
acteristics of this grain, and while in many' ways, at first glance, it seems 
to be less changeable than one would expect, on examination it seems 
to be quite largely influenced by all the circumstances of its environ- 
ment, and in a more irregular way than wheat. 

Throughout all the averages it will be seen that oats are much drier 
than other grains, owing largely to their small size. In ash and fiber 
they are not exceptionable. 

Grown in the same locality, under similar conditions, two specimens of 
different varieties may vary considerably as was found to be the case 
with wheat. For examples the following determina tions of albuminoids 
will serve: 



Serial No. Albuminoids. 



Pennsylvania 
Pennsylvania 

Georgia 

Georgia 

Georgia 

Georgia 

Illinois 

Illinois 

Minnesota ... 
Minnesota ... 




' cent. 
13.65 
15.75 
13.48 
14.88 
15.93 
14.18 
14.35 
15.05 
13.83 
13.48 



47 

In the last locality there is little difference ; bat there is no reason why 
iu some cases, iu fact many, there should not be an agreement where 
the varieties possess similar capabilities of assimilation. 

One specimen, Serial No. 3200, from Nebraska, was by accident ana- 
lyzed twice from the same bag. The results show the differences which 
may be expected in work of this kind which we have had in hand : 



No. 1. No. 2. 



Weigbl of 100 kernels grams: 

grain per oenl . 

Kernels do. . . 

Hulls do... 

"Weight, per bushel .pounds. 

Water per cent. 

Ash do... 

Oil do... 

Carbhyd rates do. . 

Crude fiber do.. . 

Albuminoids .do... 



1.582 


1. 512 


97. '20 


07. 40 


68. 30 


68.79 


31.70 


31.21 


30.2 


29.7 


ti. 90 


7.32 


2.21 


'J. 24 


8.32 


H. 72 


66.72 


66.39 


1.85 


1.33 


14.00 


14.00 



It may be said that the duplication was unknown to any one until 
after tabulation, and the coincidence in all the results, which are not 
variable in the preparation of the sample for analysis, was even better 
than is to be expected. Moisture, even in the tightest-stoppered bot- 
tles, is liable to change, as has been shown in previous reports, and 
with fiber, when present iu so small amount, it is difficult to secure 
duplicates which will not at times differ as much as half of one per 
cent. Ash, oil, and albuminoids admit of determination with almost 
the accuracy of inorganic work. 

A study of the analysis having shown that variations in chemical 
composition for any one season arc not accompanied by any corre- 
sponding change in physical qualities, that the variations in any one 
locality are often quite as large as over the whole country, and that the 
Pacific coast alone produces a grain whose average composition is to 
any degree different from that of other States, it seems probable that 
the differences in composition are as largely due to soil as to other 
causes. 

In this connection reference must be made to the recent valuable and 
instructive experiments with oats, conducted at the experiment at Halle, 
Germany, by Dr. Maercker, the results of which have appeared in the 
Zeitschrift des landwirthschaftliehen Yerein der Provinz Sachsen, from 
which it has been learned that the condition of the soil and manures 
have a marked effect not only on the yield, but the composition of the 
crop. 

The following are some of th? valuable conclusions reached in lS,s;>: 

(1 1 38 pounds of oats sown to the acre, in spite of a heavy application of artificial 
manure, was not able to give so high a product as tin- same area sown with s4 
pounds. 

(2) The application of phosphoric acid alone did not increase the product essen- 
tially, in spite of the fact that the experimental field was in good condition and did 
not suffer at all from the lack of nitrogen. 



48 

(3) The application of nitrogenous manure in general increased the product de- 
cidedly, proportional to the amount of applied nitrogen. 

(4) Small or large quantities of phosphoric acid, together with weak nitrogenous 
manuring, furnished in the form of Chili saltpeter, showed themselves of paying 
efficacy. 

(5) With strong nitrogenous manuring neither large nor small applications of phos- 
phoric acid brought about any action worth mentioning. 

(6) The product of grain and straw was increased in about equal degrees by the 
artificial manuring. 

(7) The proportion of corn to straw was by thick sowing, on the average 47 to 53 or 
1 to 1.13 ; by thin sowing, 45 to 55 or 1 to 1.22. 

(8) The harvest showed throughout a tolerably low percentage of nitrogen, in the 
case of the straw ; not, however, an extremely low one, plainly because the rooting 
up of the weeds and the strengthening of the stems of the oat plant by drilling and 
harrowing produced plauts which were, on the average, poor in nitrogen. 

(9) By thin sowing the plants were somewhat richer in nitrogen than by thick. 

(10) The application of phosphoric acid alone was not able to raise the percentage 
of nitrogen. 

(11) On the contrary, the percentage of nitrogen was essentially raised by the ap- 
plication of nitrogenous manures. 

(12) An application of phosphate manures, together with that of nitrogenous man- 
ures, did not alter the percentage of nitrogen. 

(13) The greater the harvest the greater also was the percentage of nitrogen in the 
grain and the straw ; from this it appears that the more that was harvested, the better 
was the quality of the product. A rational method of manuring brings about, not 
alone greater crops, but also better grain. 

(14) The small and poorly-shaped grain harvested with the application of large 
amouuts of nitrogen, and in consequence of this somewhat stalled, possess a higher 
percentage of nitrogen than the fully-developed grain ; they cannot, therefore, be 
looked upon as of less value. 

(15) By au application of phosphate manure alone the percentage of oil in the 
grain was not increased. 

(16) On the contrary, by an application of nitrogenous manure alone the oil was 
decreased. 

(17) A weak application of phosphoric acid at the same time with one of nitrogen 
reproduced the original amount of oil ; a stronger application of phosphate even in- 
creased it, plainly through assistance in ripening. 

(18) The grain manured more strongly with nitrogen was on the whole somewhat 
richer in fiber and somewhat poorer in nitrogen free nutrients than the grain manured 
less with nitrogen and more with phosphoric acid. 

. (19) By a rational method of manuring the albuminoid content of the crop can be 
almost doubled. 

(20) In these experiments 55 per cent, of the nitrogen applied in the manures was 
recovered in the crop. 

In bis report on the work of the experiment station in 1884, Dr. 
Maercker continues, in regard to the investigations: 

During this year the same experiments have been carried out (with oats) again. 
It is the second year of which I here give an account, and the results of the first year 
are completely confirmed : 

(1) That plauts relatively poor in nitrogen have been obtained by drilling and har- 
rowing. 

(2) That thin sowing has in no case produced as much as thicker sowing. 

(3) That a nitrogenous manuring raises strongly the percentage of nitrogen in oats. 
Further that in this year it has been found that, by manuring with phosphoric acid, 
the albuminoids were materially decreased, although the formation of starch has been 









49 

increased. Phosphoric acid hastens the ripening and in general the tendency of the 
plants to fill out the kernels completely, on which account there is more starch and 
less protein. Plants relatively poor in nitrogen are therefore produced. 

The availability of plant-food is therefore the prime cause of there 
being so many variations in any one locality corresponding to the soil 
and manuring on which the crops are dependent. 

Our analyses of oats extend over only one year, but Dr. Maercker in 
two has shown, as our work has with wheat, that " oats appear, to be 
extraordinarily dependent, even in the same locality, in their compo- 
sition, on the climatic conditions ruling during the opening period." 
The crops raised in 1882 and 1883, iu exactly the same manner, compared 
in albuminoids, are as follows: 

Per cent . 

Uumanured, 1882 7.8 

Unmanured, 1883 10.2 

600 pounds per acre of Chili saltpeter, 1882 10.5 

600 pounds per acre of Chili saltpeter, 1 883 12. 8 

The difference between these figures for the same year illustrates the 
effect of nitrogenous fertilizers on the percentage of that element in the 
grain, it being greater iu the manured grain by 2.7 per cent, iu 1882 and 
2.6 per cent, in 1883; and at the same time the effect of the variation in 
the seasons is as markedly visible. 

Comparing the production per acre with the percentage of nitrogen 
on the grain it was found that those varieties giving the largest yield 
were poorest in nitrogeu, and the reverse. 



No. 



Name. 



Anderbecker . 
Danish . 



Original Probsteier. 
Liineburger clay . . . 
Hallet's Canadian .. 

Australian 

Hopetown. 



Pounds 
per acre. 



IJlack Californian 

White Tartarian Swedish. 
Ky lberg pedigree 



3, 564 
3,496 



2,928 
2,874 



Albumi- 
noids. 



Per cent. 

8.7 

8.5 

9.3 

9.8 

11.7 

11.2 

12.2 

9.8 

10.1 

9.5 



These results, calculated to the amount of nitrogen harvested per 
acre by the whole plant, explain the differences bj r showing that all va- 
rieties collect about the same amount ; consequently, if there is much 
grain the nitrogen is divided up among it, or if there is much straw the 
grain is thereby deprived of a certain amount. In 1883 the results 
were quite different from this. High yields had high percentages of 
nitrogen, as appears from conclusion 13, previously given. This point, 
therefore, hardly seems to be entirely settled, but to be largely depend- 
ent on the climatic conditions of varying seasons. 

For more complete details, reference must be made to the original 
report upon the experiments, which are models of what should be un- 
dertaken in our own country. It is of interest, however, to copy cer- 
13734— No. 9 4 



50 

tain tables which are of value for comparison with our own analyses 
and for filling out our knowledge of the plant in directions towards 
which our investigations did not extend. 

EFFECT OF THICK AND THIN SOWING. 



The following tables give the chemical composition of the grain har- 
vested after thick and thin sowing. The average weight per bushel in 
both cases was 36.7 lbs. All the analyses are calculated to 15 per cent, 
of water, and the units of nutritive value, being calculated on a German 
basis, are to us of only relative value. 

Composition of crops. 

GRAIN. 

[Thick sowing, 44 kilograms per hectare.] 



Manuring. 


No. 


Ash. 


Oil. 


GO 

g 

o 




c 


09 

'3 

p 

a 

a 
< 


'u . 

■sg 

03 (J) 

.-£ > 




1 

2 
3 
4 
5 
6 
7 
8 
9 
10 
11 
12 


3.1 
3.7 
3.2 
3.3 
3.1 
3.0 
3.1 
3.2 
3.1 
3.0 
3.0 
3.5 


3.8 
3.9 
3.9 
3.1 
3.0 
2.9 
3.5 
3.4 
3.5 
4.3 
4.3 
4.2 


60.0 
58.7 
59.4 
58.7 
59.2 
58.2 
59.7 
58.6 
56.9 
58.9 
58.2 
56.4 


10.4 
10.0 
10.5 
10.6 

9.8 
10.4 

9.4, 
10.2 
11.1 

8.6 

9.3 
11.0 


7.7 

8.7 

8.0 

9.3 

9.9 

10.5 

9.3 

9.6 

10.4 

10.2 

10.2 

9.8 


118.0 


— kilograms Chili saltpeter, 200 kilograms superphosphate. . 

kilograms Chili saltpeter, 400 kilograms superphosphate. - 

200 kilograms Chili saltpeter, — kilograms superphosphate. . 
300 kilograms Chili saltpeter, — kilograms superphosphate.. 

400 kilograms Chili saltpeter, kilograms superphosphate.. 

200 kilograms Chili saltpeter, 200 kilograms superphosphate. . 
300 kilograms Chili saltpeter, 200 kilograms superphosphate.. 
400 kilograms Chili saltpeter, 200 kilograms superphosphate.. 
200 kilograms Chili saltpeter, 400 kilograms superphosphate.. 
300 kilograms Chili saltpeter, 400 kilograms superphosphate. . 
400 kilograms Chili saltpeter, 400 kilograms superphosphate. . 


121.7 
110.9 
120.7 
124.2 
125.2 
123.7 
123.6 
126.4 
131.4 
130.7 
126.4 



| Thin sowing, 76 kilograms per hectare.] 



TJnmanured 

— kilograms Chili saltpeter, 400 kilograms superphosphate. . 
400 kilograms Chili saltpeter, — kilograms superphosphate. - 
200 kilograms Chili saltpeter, 200 kilograms superphosphate. . 
400 kilograms Chili saltpeter, 200 kilograms superphosphate.. 
400 kilograms Chili saltpeter, 400 kilograms superphosphate. . 



13 


3.3 


3.8 


59.6 


10.4 


7.9 


14 


3.1 


4.0 


60.0 


10.4 


7.5 


15 


3.3 


3.1 


58.8 


9.9 


9.9 


16 


3.1 


3.7 


59.7 


9.2 


9.3 


17 


3.1 


3.7 


58.0 


9.9 


10.3 


18 


3.1 


3.6 


59.3 


9.6 


9.4 



118.1 
117.5 
123.8 
124.7 
128.0 
124.3 



CHAFF. 
[Thick sowing, 44 kilograms per hectare. ] 





1 
2 


13.9 
14.1 




41.9 
41.7 


24.9 

24.4 


4.3 

4.8 


63.4 


— kilograms Chili saltpeter, 200 kilograms superphosphate. 


65.7 


— kilograms Chili saltpeter, 400 kilograms superphosphate. 


3 


14.0 




41.8 


24.9 


4.3 


63.3 


200 kilograms Chili saltpeter, — kilograms superphosphate . 


4 


14.3 





42.2 


23.7 


4.8 


66.2 


300 kilograms Chili saltpeter, kilograms superphosphate. 


5 


13.6 




41.3 


24.9 


5.2 


67.3 


400 kilograms Chili saltpeter, — kilograms superphosphate. 


6 


15.0 




40.7 


24.0 


5.3 


67.2 


200 kilograms Chili saltpeter, 200 kilograms superphosphate. 


7 


13.0 




42.8 


23.9 


5.3 


69.3 


300 kilograms Chili saltpeter, 200 kilograms superphosphate. 


8 


13.7 




41.8 


24.1 


5.4 


68.8 


400 kilograms Chili saltpeter, 200 kilograms superphosphate. 


9 


15.1 




40.4 


23.6 


5.9 


69.9 


200 kilograms Chili saltpeter, 400 kilograms superphosphate. 


10 


14.6 




41.8 


23.6 


5.0 


66.8 


300 kilograms Chili saltpeter, 400 kilograms superphosphate. 


11 


14.2 




41.9 


23.9 


5.0 


66.9 


400 kilograms Chili saltpeter, 400 kilograms superphosphate. 


.12 


13.9 




42.3 


23.1 


5.7 


70.8 



[Thin sowing, 76 kilograms per hectare.] 



TJnmanured 

— kilograms Chili saltpeter, 
400 kilograms Chili saltpeter, 
200 kilograms Chili saltpeter, 
400 kilograms Chili saltpeter, 
400 kilograms Chili saltpeter, 



400 kilograms superphosphate. 
— kilograms superphosphate. 
200 kilograms superphosphate. 
200 kilograms superphosphate - 
400 kilograms superphosphate. 



13.8 
14.1 
13.9 
13.1 
14.2 
14.4 



43.2 
42.1 
41.6 
43.8 
42.4 
41.4 



23.5 
23.9 
24.2 
23.5 
24.0 
24.8 



[Kilo, per hectare -{- .8923 = lbs per acre.] 



4.5 
4.9 
5.3 
4.6 
4.4 
4.4 



65.7 
66.6 
68.8 
65.8 
64.4 
63.4 



51 

Composition of crops — Continued. 
STRAW. 

[Thick sowing. 44 kilograms per hectare.] 



Manured. 


Ho. 


Ash. 


Oil. 


S 

a 
u 

■g 

o 


Crude flher. 
Alhuminoius. 


H 

"3 > 

a > 

as 






1 
2 
3 
4 
5 
6 
7 
8 
9 
10 

a 

12 


5.7 
5.9 
5.8 
5.9 
6.2 
6.2 
5.8 
6.4 
6.1 
5.9 
5.7 
5.9 




38 6 
36.9 
39.2 
39.3 
37.7 
33.7 
37.9 
37.1 
37.4 
36.4 
36.0 
38.4 


38.9 1 f3 
40. 5 1. 66 
39. 5 1. 51 

38. 2 1. 55 
39.5 1.62 
43. 2 1. 86 

39. 7 1. 62 

39.8 ' 1.71 
39. 5 2. 04 
41.2 1.51 

41.9 1.36 
39. 2 1. 69 


48. 1 


— kilograms Chili saltpeter, 200 kilograms superphosphate . 

kilograms- Chili saltpeter, 400 kilograms superphosphate. . 

200 kilograms Chili saltpeter-, — kilograms superphosphate. . 

300 kilograms Chili saltpeter, kilograms superphosphate.. 

400 kilograms Chili saltpeter. — kilograms superphosphate.. 
200 kilograms Chili saltpeter, 200 kilograms superphosphate. . 
300 kilograms Chili saltpeter, 200 kilograms superphosphate. . 
400 kilograms Chili saltpeter, 200 kilograms superphosphate.. 
200 kilograms Chili saltpeter, 400 kilograms superphosphate. . 
300 kilograms Chili saltpeter, 400 kilograms superphosphate.. 
400 kilograms Chili saltpeter, 4i'0 kilograms superphosphate.. 


45.4 
46.7 
47.3 
45.7 
43.2 
45.9 
45.6 
47.4 
43.9 
43.0 
46.9 



[Thin sowing, 76 kilograms per hectare. 



Unmanured 

— kilograms Chili saltpeter, 400 kilograms superphosphate . . 
400 kilograms Chili saltpeter, — kilograms superphosphate. . 
200 kilograms Chili saltpeter, '200 kilograms superphosphate. . 
400 kilograms Chili saltpeter, 200 kilograms superphosphate. . 
400 kilograms Chili saltpeter, 400 kilograms superphosphate. . 



13 


5.5 .. . 


38.1 


40.1 


1.27 


14 


5.3 


39.0 


39.5 


1.24 


15 


5. 4 


37.7 


40.4 


1. 411 


16 


5.2 


38.2 


40.3 


1.27 


17 


5.5 1 


39.0 


38.9 


1.63 


" 


5.6 

1 


37.9 


40.0 


1.46 



44.6 
45.2 
45.2 
44.7 
47.0 
45.4 



COMPOSITION OF THE GRAIN. 





Thin sowing. 


Thick sowing. 


By J 


ulius Kiihn. 




B 

s 

a 

i 


3 
a 
S 


a 


a 
1 

ea 


I 
1 

a 


a 


E 

a 
1 


B 

3 

s 

a 


3 


Ash 


3.7 
4.3 
60.0 
11.1 
10.5 


3.0 
2.9 
56.4 
8.6 
7.7 


3.2 
3.7 
58.6 
10.1 
9.5 


3.3 
4.0 

60.0 
10.4 
10.3 


3.1 

3.1 

58.0 

9.2 

7.5 


3.2 
3.7 
59.3 
9.9 
9.0 


2.7 
9.2 

72.7 
16.1 
18.5 


2.7 
4.4 
48.0 
4.1 
6.3 


2.7 


Oil 


6.0 




56.6 




9.0 




12.0- 







COMPOSITION OF THE CHAFF. 



Asb 

Oil 

Carbh yd rates. 
Crude fiber... 
Albuminoids . 



15.1 


13.0 


14.1 


13.1 


13.1 


13.9 


11.0 


11.0 


42.8 

24.9 

5.9 


40.4 

23.1 

4.3 


41.7 

24.1 

5.1 


43.8 

24.8 

5.3 


41.4 
23.5 

4.4 


42.5 
24.0 
4.6 


43.2 
35.1 
7.0 


28.2 
25.9 
3.7 



37.4 
31.7 
4.9> 



COMPOSITION OF THE STRAW. 



Ash 


6.2 
89.2 
43.2 

2.0 


5.7 
33.7 
38.9 

1.4 


6.0 
37.3 
40.1 

1.7 


5.6 
39.0 
40.4 

1.6 


5.2 
37.9 
38.9 

1.2 


5.4 
38.3 
39.9 

1.4 


4.4 
48.9 
50.2 

7.0 


4.4 
24 9 
30.0 

1.3 


4.4 




35.6 




39.7 




4.0- 







52 

All these results show how variable the oat plant is both for the same 
year and for different seasons, and that conclusions drawn from the 
studies of specimens of one season's growth alone may be quite reversed 
by a wider examination. 

Many causes, however, influencing the variations in quality have been 
explained and the field for future investigation made evident. 

ETfE. 

Of this cereal, which is of the least importance of any grown in the 
United States, only 5 samples have been analyzed up to the present 
time. To supply this deficiency, 56 specimens were collected from the 
Department correspondents and the principal rye-producing States, at 
the same time with those of oats and barley. 

Their sources were as follows : 



53 



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55 

The specimens previously described have been examined physically 
and chemically with the following results: 

Weight of 100 (/rains and per bushel of American ryes. 



State. 



Vermont 

Connecticut . 

Rhode Island 
New York . . . 



New Jersey . 
Pennsylvania 

Ohio 

Indiana 

Illinois 



5322 
5323 
5324 
5024 
5027 
5028 
5029 
5290 
5223 
5225 
5231 
5234 
5235 
5214 
5215 
5282 
5286 
5286 s 
5260 
5269 
5086 
5060 
5062 
5063 
5066 
5067 
5068 



<= a 

Si 



2.100 
2.400 
2.100 
2. 410 
1.990 
2.380 
2. 520 
2. 150 
2. 240 
2. 320 
2.310 
2.160 
2.060 
1.700 
2.600 
2.4*20 
2.810 
2.590 
2.179 
2.080 
2.100 
1.910 
1.870 
1.720 
1.410 
2.100 
1.820 



62.3 
64.1 
58.6 



60.2 
61.5 
62.8 



60.4 
56.2 
60.1 
62.6 
63. 1 
63.3 
59.1 
59.3 
62.3 
63.5 
61.6 
61.7 
63.5 
60.4 
60.7 
61.7 
57.8 
60.0 
58.7 



State. 



Hlinoi9 

Wisconsin . 



Minnesota 

Iowa 

Nebraska 

Maryland 

Virginia 

West Virginia . . 

North Carolina . 

South Carolina . 
Kentucky 

Colorado 

Georgia 

Washington Ter 



10 5 



5070 
S075 
5079 
5351 
5353 
5357 
5360 
5361 
5167 
5168 
5179 
5094 
5097 
5107 
5198 
5140 
5141 
5334 
5346 
5348 
5248 
5250 
5299 
5116 
5116 2 
5021 
5052 
5341 



Si 



1.640 

1. 840 
1.670 
2.000 

2. 100 
1.690 
1.850 
2.700 
2.130 
2.780 

1. 900 
1.590 
1.300 

2. 1110 
1.300 
2.170 
2.570 
1.920 
2.430 
2.060 
1.870 
1.670 
2.040 
1. 580 
2.250 
1.810 
1. 240 

3. 450 



=vj 



58.1 
59.4 
60.1 
60.4 
62.6 
60.6 
60.2 
61.9 
60.8 
62.2 



60.2 
58.2 
60.2 
60.3 
62.0 
59.9 
60.2 
62.8 
59.4 
62.1 



Average tveigltt per bushel and of 100 grains of American rues. 



State. 



United States... 
Atlantic Slope . . 
Northern States 
Southern States 
Western States . 
Pacific Slope . . . 

Vermont 

Connecticut 
Rhode Island . . . 

New York 

New Jersey 
Pennsylvania. .. 

Ohio 

Indiana 

Illinois 



J a 8 
>2 ® 



.SfM 



2.074 
2.189 
2.074 
1.981 
1.745 
2.030 
2.200 
2. 320 
2.150 
2. 220 
2. 150 
2.610 
2. 130 
2.100 
1.780 



-Ar. 

"S 3 



60.9 
61.2 
60.8 
61.2 
60.0 
61.4 
61.7 
61.5 

60.' 5 
61.2 
61.7 
61.7 
63.5 
59.7 



State. 



Wisconsin 

Minnesota 

Iowa 

Missouri 

Nebraska 

Maryland 

Virginia 

West Virginia . 
North Carolina . 
South Carolina . 

Kentucky 

Georgia 

Colorado 

Washington Ter 



IP 



J3 =3 



2.070 
2.270 
1.660 



1.300 
2.370 
1.920 
2.250 
1.770 
2.040 
1.920 
1.240 
1.810 
3.450 



61.1 
61.5 
59.5 
62.6 
60.3 
61.0 
60.1 
61.1 
62.2 



61.4 



56 



Composition of American ryes, arranged by States. 



State. 



"Vermont 

Connecticut . 

Rhode Island 
New York... 



New Jersey. - 
Pennsylvania 

Ohio 

Indiana 

Illinois 



Wisconsin . 



Minnesota 

Iowa 

Missouri 

Nebraska 

Maryland 

"Virginia 

"WestVirginia 

North Carolina 

South Carolina 

Kentucky 

Georgia 

Colorado 

"Washington Territory 



5322 

5323 

5324 

5024 

5027 

5028 

50211 

5290 

5223 

5225 

5231 

5234 

5235 

5214 

5215 | 

5282 

5286 

5286 

5260 

5269 

5086 

5060 

5062 

5063 

5066 | 

5067 

5068 

5070 

5075 

5079 

5351 

5353 

5357 

5360 

5361 

5167 

5168 

5179 

5094 

5097 

5107 

5188 

5198 

5140 

5141 

5334 

5346 

5348 

5248 

5250 

5299 

5116 2 

5116 

5052 

3582 

3581 

5021 

5341 



7.80 
8.07 
8.90 
8.84 
7.74 
9.17 
9.69 
9.75 
3.02 
9.12 



7.35 
9.05 
8.93 
9.35 
8.75 
9.35 
9.81 
8.15 
9.60 
9.57 
9.99 
8.85 
7.62 
8.85 
8.73 
9.45 
8.45 
9.18 
8.65 
8.41 
8.80 
8.38 
10.00 
9.13 
8.75 
7.25 
7.69 
8.50 
8.32 
7.27 
8.27 
9.70 
9.64 
8.60 
8.87 
8.35 
8.75 
8.60 
8.44 



9.82 
8.24 
9.05 
8.05 
6.85 
7.00 



1.68 
1.85 
1.60 
2.00 
2.20 
1.97 
1.88 
2.10 
2.55 
2.40 
2.16 
1.77 
2.16 
2. 10 
2.03 
2.15 
2.14 
1.70 
2.55 
1.70 
1.57 
1.93 
3.72 
1.80 
2.73 
2.15 
3.37 
1.60 
2.36 
1.62 
2.32 
1.55 
1.96 
1.90 
1.95 
1.94 
1.85 
2.40 
1.98 
2.80 
2.08 
1.93 
1.31 
2.10 
1.80 
2.30 
2.67 
2.68 
2.01 
1.55 
1.76 



1.93 
1.91 
2.80 
1.95 
2.05 
2.10 



2.00 
2.12 
1.80 
1.91 
2.09 
1.74 
1.80 
1.71 
2.09 
1.58 
1.69 
2.10 
2.13 
2.16 
1.74 
1.86 
1.76 
1.92 
1.79 
1.93 
1.73 
2.16 
1.98 
2.09 
2.06 
1.85 
1.1-6 
1.92 
1.98 
1.70 
1.86 
1.59 
1.84 
1.38 
1.69 
1.63 
1.94 
2.46 
2.16 
2.48 
1.93 
2.19 
?. 25 
1. 93 
1.65 
1.77 
1.90 
1.75 
1.85 
2.33 
1.73 
2.27 
1.93 
2.17 
1.98 
2.91 
2.01 
2.05 



76.84 
75.03 
75.32 
75. 02 
75.72 
75.55 
75. 38 
74.40 
71.43 
74.96 
74.37 
76.42 
75.37 
75.61 
74.34 
73.71 
74.63 
74.31 
74.00 
74.26 
77.22 
74.59 
72.41 
76.01 
72. 68 
75.05 
71.33 
75..08 
72. 48 
75. 15 
74.50 
76.97 
74.50 
74.88 
74.13 
74.70 
74.38 
73.51 
75.81 
73.32 
75. 01 
75.82 
77.54 
73.16 
74.63 
73.10 
73.70 
73.60 
74.46 
74.64 
76.01 



72.86 
72.90 
68.74 
72.38 
76.23 
76.27 



1.35 

1.38 

1.35 

1.38 

1.75 

1.32 

1.45 

1.89 

1.38 

1.26 

1.25 

1.33 

1.61 

1.10 

1.23 

1.20 

1.34 

1.52 

1.35 

1.88 

1.13 

1.42 

1.35 

1.10 

1.95 

1.25 

1.58 

1.45 

1.60 

1.15 

1.47 ! 

1.15 

1.35 

1.56 

1.38 

1.40 

1.18 

1.95 

1.68 

1.53 

1.28 

1.59 

1.39 

1.38 

1.43 

1.80 

1.31 

1.54 

1.55 

1.63 

1.56 

1.70 

1.38 

1.83 

1.85 

1.76 

1.48 

1.55 



10.33 
11.55 
11.03 
10.85 
10.50 
10.25 

9.80 
10.15 
14.53 
10.68 
11.55 

9.45 
11.38 

9.98 
11.73 
11. 73 
11.38 
11.20 
10.50 
12.08 

8.75 
10.33 
10.55 
10 15 
12.96 
10.85 
13.13 
10.50 
13.13 
11.20 
11.20 
10.33 
11.55 
11.90 
10.85 
11.20 
11.90 
12.43 
10.68 
11.38 
11.38 
11.20 

9.28 
11.73 

10. 85 
12.43 
11.55 
12.08 

11. 38 

12. 25 
10. 50 
12.25 
12.08 
12.95 
15.58 
12.95 
11.38 
11.03 



57 



Aver aye composition of American ryes, arranged by States. 



State. 



United States 

Atlantic Slope 

Northern States 

Western States 

Southern States 

Pacific Slope 

Vermont 

Connecticut 

Rhode Island . 

New York 

New .Tersey 

Pennsylvania 

Ohio.! 

Indiana 

Illinois 

Wisconsin 

Minnesota 

Iowa 

Missouri 

Nebraska 

Maryland 

Virginia . 

West Virginia 

North Carolina 

South Carolina 

Kentucky 

Georgia 

Colorado 

Washington Territory 



57 
25 
43 
25 

10 
4 
3 

4 I 
1 I 
5 

I 

2 
1 
9 
5 
3 

:: 

l 

1 

2 

1 

2 

2 

1 

1 [ 

1 







9 




% 


■a 


* 


■4 


8.67 


2. 09 


8. 75 


1.99 


8.78 


2.08 


8.71 


2.12 1 


8.80 


2.07 1 


7.74 


2. 23 


8.26 


1.71 


S.86 


2.01 I 


0. 75 


2.10 


8.48 


2.21 


8. 99 


2. 06 


9.15 


1.99 


8.98 


2.13 


9.60 


1.57 


8. 96 


2.36 


8. 85 


1.94 1 


8.36 


2.06 


8.17 


2.29 


7.27 


1.93 


8.27 


1.31 


9.67 


1.95 


8. 60 


2.30 


8.61 


2.67 


8.17 


1.78 


8.44 


1.76 


9.82 


1.93 


8.24 


1.91 


7.98 


2.24 


7.00 


2.10 



1.94 
1.91 
1.92 
1.94 
1.90 
2.24 
1.97 
1.88 
1.71 
1.92 
1.95 
1.85 
1.80 
1.73 
1.96 
1.67 
2.01 
2.19 
2.19 
2.25 
1.79 
1.77 
1.83 
2.09 
1.73 
1.93 
2.17 
2.30 
2.05 



74.52 
74.74 
74.74 
74.62 
74.01 
73.40 
75.73 
75. 4 1 
74.44 
74. 51 
74. 98 
74.22 
74. 13 
77 22 
7:i! 87 
74. 99 
74.20 
74.71 
75.82 
77. 54 
73.90 
73.10 

73. 65 

74. 55 
76.01 
72. 86 
73.90 
72. 4." 
76.27 



1.46 
1.45 
1.43 

1.44 
1. 54 
1.66 
1.36 
1.48 
1.89 
1.36 
1.16 
1.35 
1.61 
1.13 
1.43 
1.38 
1.51 
1.50 
1.59 
1.35 
1.40 
1.80 
1. 42 
1.59 
1.56 
1.38 
1.83 
1.70 
1.55 



11.32 
11.26 

11. 10 
11. 17 

11. 08 

12. 73 
HI. 97 
10.33 
10.15 
11.52 
10.86 
11.44 
11.29 

8.75 
11.42 
11.17 
11.84 
11.14 
11.20 

9.28 
11.29 
12.43 
11.82 
11.82 
10.50 
12.08 
11.35 

13. 20 
11.03 



1.81 
1.79 
1.79 
1.79 
1.88 
2.04 
1.75 
1.65 
1.62 
1.84 
1.74 
1.83 
1.81 
1.40 
1.83 
1.79 
1.89 
1.78 
1.79 
1.48 
1.81 
1.99 
1.89 
1.89 
1.68 
1.93 
2.07 
2.13 
1.76 



The largest specimen was from Washington Territory, weighing 
3.450 grams, the next from Minnesota, weighing 2.780 per 100 grains, 
and the heaviest weight per bushel from Vermont, <>4.1 pounds. The 
smallest were from Iowa and Nebraska, weighing 1.300 grams per hun- 
dred, and the lightest from New York, 56.2 pounds per bushel, the aver- 
age for the country being 2.074 and 60.9. The largest and heaviest ryes 
were found on the Atlantic coast and in the Northern States. The 
Pacific slope was not well represented. 

The average weight per bushel is much higher than is usually ac- 
cepted for rye, but the specimens in hand certainly reached those figures 
perhaps being very clean or selected samples above the average pro- 
duction. Illinois, which in the last census year produced more of the 
crop than any State except New York, sends the smallest and the 
lightest average grain. 

In chemical composition the following extremes were found : 





Highest. 

Per cent 

10.00 

3.72 

2.91 

77.54 

1.90 

15.58 


State. 


Lowest. 


State. 


Water 

Ash 


Wisconsin — 

Illinois 

Colorado 

Nebraska .... 

Minnesota 

Colorado 


Per cent. 
7.00 
1.31 
1.38 
68.74 
1.10 
8.75 


Washington Territory. 


Oil 

Carbhvdrates 


Wisconsin. 
Colorado. 




Indiana. 



58 



But 5 were below 10 per cent, of albuminoids, and all but 4 were be- 
low 13 per cent. 

The grain cannot be said to be extremely variable. The averages 
for the country is here given, together with an average of 49 analyses 
of ryes from all sources given by Koenig : 





United 
States. 


Koenig. 


Water 

Ash 


8.67 
2.09 
1.94 


15.06 
1.89 

1.79 


Oil 




74.52 1 67.81 

1.46 ' 2.01 

11.32 11. 52 ! 













The extremes of albuminoid in Koenig's analyses were 16.93 and 7.91 
per cent., which is wider than among our specimens. The difference 
between our grain and that of the Continent appears in the greater 
moisture of the latter, as is to be expected, together with more ash and 
oil and less fiber. For different parts of tbe United States the averages 
are very nearly concordant, the only variation being the difference of 
half a per cent, albuminoids and a little more fiber in ten specimens 
from the South. The nitrogenous constituents are practically the same. 
This cereal is richer than corn in this element, and not quite so rich as 
wheat. 

Eye cannot be considered as being very susceptible to climatic con- 
ditions; in fact, it will flourish where other cereals will not. It re- 
quires therefore no greater care in its improvement than the selection 
of the variety giving the largest yield, and careful cultivation. 

BARLEY. 

Of American barley, from any point of view, but little has been known 
hitherto. Until lately, only nine chemical anaylses have been made, 
and, as Professor Brewer remarks, these are too few in number for gen- 
eralizations. Statistics show that we have not produced enough of the 
cereal to supply the demand, and that it is always necessary to import a 
large amount every year. A study, therefore, of the conditions which 
affect the production of barley in the United States, which portions pro- 
duce the most valuable grain, and how the composition varies in differ- 
ent localities as the result of climate and general environment, will be 
of interest, as showing the possibilities and best localities for the exten- 
sion of the growth of this cereal. 

Before discussing the results of our examination of the numerous 
American specimens collected through our agents, it will be of interest 
to give abstracts of some investigations on the production of barley in 
certain portions of Germany and this country, showing the yield, weight, 
physical characters and composition, and the directions in which it is 
considered desirable that this grain should be developed. 






59 



Dr. Maercker, of Halle, in a report on " Barley Experiments with Seed 
from Various Sources," a copy of which he has been good enough to send 
us, says that the problem of the production of the best barley has be- 
come an important one in the last few years in the province of the Salle, 
which has heretofore produced the best quality, but recently has met 
with much ill luck. To the end of studying the conditions affecting 
this cereal and learning the physical and chemical characteristics of the 
best varieties, seed selected by a mixed jury from a large exhibition 
of barleys were devoted to the experiment, and distributed among the 
leading agriculturists of the province. The varieties were grown with 
different supplies of nitrogenous manures, all the seed having been 
judged extremely fine (hochfein), and found to possess the following 
characteristics : 





Albuminoids. 


Mealy kernels. 




Per cent. 

7.7 
7.7 
7.7 
8.1 


Per cent. 
92 
9U 
90 
80 


Mravian 







From the experiments it was found that in the matter of yield the 
higher was obtained with the larger supply of nitrogenous manure, but 
that the cpiality was somewhat injured thereby, as the percentage of 
albuminoids was considerably raised, as can be seen from the deter- 
minations which were made : 





Saalish. 


Danish. 


Moravian. 


Slavonian. 




8.10 
8.19 
8.48 


7.70 
9.16 
9.56 


7.70 
9.18 
9.78 


7.70 


100 kilograms Chili saitpeter, per hectare 

200 kilograms Chili saltpeter, per hectare 


8.92 
9.52 



The quality or consistency of the original seed was found in most 
cases to be lowered ; and although the Slowakisch barley was superior 
to the rest, three samples out of seventeen being extremely fine, three 
fine, and eight good, it was nevertheless apparent that although the 
quality of the seed is an essential factor in the quality of the harvest, it 
is not the only one, but that climate, soil, manuring, aud cultivation are 
much more important and of greater intinence. One can in no way ex- 
pect that the production of barley can be improved by selected seed 
alone. Oare iu other directions and favorable climatic influences, over 
which we have no control, are necessary as well. 

The heavy manuring of nitrogenous material, as has beeu said, in- 
jured the quality, and how much so iu comparison with a light one can 
be seen by enumerating the number of experimental samples which 
were found to be below the mean iu quality. Of 89 manured with 100 
kilograms of Chili saltpeter per hectare, only 6 were below medium ; of 



60 



78 having 200 kilograms per hectare, 16 were below medium. Nitrogenous 
manures are not, accordingly, to be considered advisable on barley. 

As to the relation of percentage of albuminoids, weight per bushel, 
and consistency to the quality of the grain, Dr. Maercker remarks : 

For a long time the author has busied himself with the question whether the amount 
of albuminoids stood in any relation to the value of barley, and in many cases this 
question could be answered that with few exceptions a barley rich in albuminoids is 
of poor quality, while a low content of albuminoids in general was an expression of 
high quality. It is, of course, understood that exterior conditions, rain, moisture, &c. r 
can injure their value and make the barleys of low albuminoids of less worth than 
others richer in nitrogen. In proof of this, the decisions of the judges and the testi- 
mony of the laboratory furnish all that is desired. 

The albuminoids in the crop as given in the previous table were over 
1 per cent, higher than in the seed, and the quality was adjudged corre- 
spondingly poorer, and the specimen considered to be the worst was found 
to have increased 2.08 per cent, over the seed. Comparing the decision 
of the judges with the percentages of albuminoids the following coinci- 
dence was found : 



Specimens denominated— 


Mean per 
cent, of al- 
buminoids. 




8.09 
8.67 
8.93 
9.78 
10.24 




Good 







Prom these figures it cannot be denied "that high content of albumi- 
noids appears to be incompatible with high quality." 

To the weight the judges paid little attention. The determinations 
showed no relation between quality and weight. 

Weight per hectoliter in kilograms* of the seed was as follows: 





Per cent. 




68.7 
70.8 
69.0 
69.2 


Danish 





And of the crops in the mean : 





Saalish. 


Daniah. 


Moravian. 


Slavonian. 




67.2 

67.2 

67.1 

2.1 


67.2 
66.8 
67.0 
2.0 


66.6 

67.5 

67.1 

3.7 


67.3 




66.7 




67.0 




1.7 







The weight of the crop is on the average less than the seed ; but be- 
tween the different varieties there is no difference in the mean weight, 
despite the fact that there is a difference in quality. 

* Kilogram per hectoliter x .7752 = pounds per bushel. 



61 

In regard to the mealy consistency of the grain the following figures 
furnish an explanation : 

Per cent, of mealy kernels. 



Seed 

100 kilograms saltpeter . 
200 kilograms saltpeter . 

Mean 

Less than seed 



Saalish. 


Danish. 


Moravian 


Per cent. 


Per cent. 


Per cent. 


80.0 


90.0 


90.0 


62.4 


70.1 


68.7 


64.9 


65.9 


66.8 


63.7 


68.0 


67.8 


16.3 


22.0 


22.2 



Slavon- 
ian. 



Per cent. 
92.0 
77.5 
64.7 
71.1 
20.9 



The mealiness of the crop is much less than of the seed, which agrees 
again with the decision of the judges, who it may be remarked placed 
the greatest dependence on the consistency of the kernel in formiug 
their opinion, and in other respects with the conclusions derived from 
other characteristics. 

Among a collection of 50 barleys which were submitted with the ex- 
perimental specimens already mentioned, there were found none worthy 
of mention except the crop of one gentleman who had used no nitrogen 
but heavy manuring with phosphoric acid. His barleys were graded as 
follows : 





Extra 
fine (a). 


Extra 

fine (6). 


Extra Extra 
fine (c). fine (d). 


Fine. 




Per cent. 
8.8 


Per cent. 

7.9 

69.1 

88.0 


Per cent. Per cent. 

1.1 8. 4 

68. 1 70. 3 

82. 86. 


Per cent. 
8.2 


Weight 


70.0 
88.0 


67.3 
86.0 



From the preceding experiments we learn that the characteristics of 
a first quality barley are its consistency, color, and its albuminoid per- 
centage, the latter in fine barleys not exceeding 8.67. 

Several other investigators in previous years have not found the aver- 
age up to the standard which has been set by the judges just mentioned. 
The results of Eeischauer* show that the barleys which he had in hand 
were somewhat richer in nitrogen thau those of Miiercker. 

In 100 parts of dry substance. 



; N x 6.25 
Xitrogeu. Albumi- 
noids. 



Ash. 



Phos- 
phoiic 
acid. 



Silioa. 



Iron 

oxide. 



Lime. 





Per cent. 
2.856 
1.282 


Per cent. 
17.85 

8.01 


Per cent. 
3.34 
2. 12 


Per cent. 
1.145 

0.614 


Per cent. 
0.845 
0.460 


l''r cent. 

0. 0694 
0. 0019 


Per cent. 
0. 151 




0.043 








1.729 


10. 804 


2.799 


0.902 


0.641 


0. 0200 


0.068 



* Zeitschrift fur das gesauite Brauwesen, 353-303, Bted. Ceutralblatt 11, 42-43. 



62 

In 100 parts of dry substance — Continued. 



Source of barley. 


Nitrogen. 


N x 6.25 
Albumi- 
noid. 


Ash. 


Phos- 
phoric 
acid. 




1.564 
1.655 
1.658 
1.750 
1.806 
2.121 
1.661 
2.188 
1.699 
1.769 
1.833 


9.77 
10.34 
10.36 
10.93 
11.29 
12.36 
10.38 
13.67 
10.62 
11.05 
11.46 


2.818 
2.848 
2.860 
2.923 
2.853 
2.515 
2.720 
2.753 
2.802 
2.936 
2.730 






944 




0.962 




1.019 








0.841 




0..928 




0.921 




880 




0.897 




0.781 







Louis Mars has also examined a large number of barleys — four hun- 
dred — from various countries, extending over six years' crops. His 
results have furnished the following averages for the amount of albu- 
minoids usually present : 



Series. 



Source. 



Mean. 



First series . 



Second, series. 



Third series . 



Fourth series . 



(1) Russia 

(2) Bttden 

(3) Sweden 

{4J Danube Province 

(5) Brunswick 

[Potsdam, 12.21 .. 
(6, North Germany. gg»teoo^ 11^ 

tSaal, 10.49 

(7) Bavaria 

(8) Alsace 

(9) Hungary 

f Champagne, 10.90 

(10) France, v Bourgoigne, 10.86 

I Auvergne, 9. 90 

(11) Hesse 

(12) Wurtemberg 

(13) Denmark , 

(14) England 

^Slavonia, 9.90. 

(15) Austria . . \ Moravia, 9. 79 

I Bohemia 9. 12 



Per cent. 
12.76 
12.38 
11.97 
11.68 
11.49 



10.76 
10.70 
10.62 

10.55 

10.43 
10.38 
10.91 
9.69 

9.61 



Iii Russia, as with wheats, barley was found to be rich in albuminoids, 
one reaching 16.00. Bohemia and England, both celebrated for their 
malt, furnished but few samples with over 10.00 per cent. Bavaria, with 
68 samples, had only 6 over 12.00 per cent. 

The thick-hulled barleys were as a whole poorer in nitrogen, the hull 
being, of course, poor in that element. There was found to be no rela- 
tion between nitrogen and phosphoric acid. 

Some analyses by Lunter of barleys of the crop of 1883, used in the 
experimental brewery at Munich, have been published lately in Bieder- 
mann's Gentralblatt fiir Agrikulturchemie, without great comment. 

He finds in the experimental field that continuous cultivation for 
years can be carried on without essential alteration of the quality. 



63 



Source of barley. 



Dry substances. 



Erding 

rnti'ifranken 

Bayer Landegerstel 

Franken 

Freisinger Gerstel . 

Moosburger 

Langenbacher 

Landshuter 



Percent. Percent. Percent. Percent. Percent. Percent. 



1.646 
1.800 
1.661 
1.6U1 
1.623 
1. 585 
1.680 
1.722 



10. 29 

11.20 

10. 38 

10.0(1 

11. 14 
9.90 

10.50 
10.76 



1.003 
0.931 
1. 0J7 
0.913 
0.951 
0.930 
0. 935 
1.034 



71.28 
59. 62 
66.45 
66.61 
65.84 
65. 16 
65.82 
64.18 



8.46 
17.84 
16.58 
14. 82 
12. 28 
12.47 

12. 67 

13. 26 



30.80 
88.60 
90.10 
95.40 
80.15 
83.14 
90.00 
89.20 



These samples, in albuminoids, certainly do not attain the high 
standard of quality set by Maercker. 

Of American barleys, the only investigation, in addition to uiue an- 
alyses collected by Professor Brewer, is that of eleven specimens at the 
Brewers' Experiment Station in New York, in 1883 or 18S4,* the results 
of which are here given in one hundred parts of dry substance: 



Source. 



Canada 

Iowa 

Bald barley (Kansas) 

Western barley 

do 

Scotch barley (Waukesha 

County. Wis.) 

New York State 

California 

Wisconsin barley 

Wisconsin barley {Farmer 

barley) 

New York State 



Mean . 



► 



Lbs. 
50} 
4S| 
57} 

4.-.'. 
48} 

48 



54 
48} 

47 
50 



50j 



Percent. 

10.04 
9.22 

10.41 
9.56 
9.36 

10.21 
12.05 
12.40 
11.89 

11.56 
14.06 



t. 

n 



Per cent. 
89.% 
90.78 
89.59 
90. 44 
90.64 

89.79 
87.95 
87.60 
88.11 

88.44 
85.94 



Dry substance. 



Per cent. 
63.63 
59.48 
64.49 
60.30 
61.36 

59.54 
66.31 
66.54 
65.98 

66.29 
63.70 



3 * 



Per cent. 
10.73 
11.18 
10.16 
12.39 
11.36 

8.18 
12.79 
13.60 
10.27 

12.23 
11.62 



Per cent. 
2.78 
3.16 
2.86 
3.21 
3.31 

3.77 
2.59 
2.45 
2.84 

2.96 
2.51 



Per cent. 
0.950 
1.149 
0.997 
1.124 
1.278 

1.582 



11.32 



1.030 



1.139 



The investigation proves principally that the weight per bushel is 
hardly a safe guide as to quality, but one must rather judge from the 
percentage of moisture and nitrogenous constituents which the grain 
contains. The specimens examined were certainly not extremely starchy, 
nor were they very dry. Being so few in number, they hardly form a 
basis for rational conclusion in regard to our grain and its comparison 
with that of other countries, but they were considered by the editor of 
the Prag. Agricultural Journal as showing that American barleys were 
quite equal to those of the Continent. 



* Bied. Centbl. j. Agrikcheinie 13, 491-2. 



84 

The results which have been quoted, while showing that the standard 
to be reached if possible is a large mealy grain with not more than 8 per 
cent, of albuminoids as described by Maercker, seem to prove rather 
conclusively that little barely of this quality is produced on the Conti- 
nent or elsewhere. Tbe best ranges in the neighborhood of 9.5 per cent, 
and from 10 to 11 is a fair average. 

The sixty samples from all parts of the United States and twelve 
from Canada, collected for the present investigation, will, when exam- 
ined in connection with the previous results at home and abroad, give 
us a reasonable basis for deciding as to our shortcomings and peculi- 
arities. 

AMERICAN BARLEY. 

The samples of American barley have been collected through our 
agents from those parts of the country where it is a crop of prominence. 
They represent fairly well the production of the United States. The 
largest number of analyses are not for the largest areas of production — 
New Tork, Wisconsin, and California, which raise more than half the 
crop — but they are scattered through all the States where any amount 
of barley is grown. In considering the average features of the crop as 
it is found in market, regard must be had especially for the figures for 
Canada and the three States named, although the California barley never 
reaches our Eastern markets. 

The other cereals have been analyzed free from any hulls or chaff. 
It would have been of interest for comparison to have been able to sep- 
arate the barleys in the same way. Owing to the close adherence this 
is very difficult, but in a few cases it was attempted and the analyses 
of these specimens are given, together with a few of the naked 
varieties. 

The sources of the barleys are described in the following tables. 



65 



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II 



67 

CANADIAN BARLEYS. 

The specimens of Canadian barleys were obtained by application to 
Hon. A. Blue, of the Bureau* of Agriculture and Arts, in Toronto. He 
forwarded them to the Department with the following letter: 

I was uot able until yesterday to get the samples of Ontario barley asked for by 
yon for analysis. Tbey were sent on by express, and I trust will reaeh you safely. 
The samples have been collected from four districts of the Province, and graded 1, 2 
and 3 by the Government inspector here. The districts are indicated as A, B, C, and 
D, and the localities are shown on the inclosed map. 

Asa rnlc, our best barley is produced in the counties north of Lake Ontario, and 
especially in those bordering on the Bay of Quinte, viz, Prince Edward, Lennox, 
and Addington and Hastings; but this year it was injured there, by rains at the har- 
vest season. 

The western district is much more subject to summer rains, owing to its situation 
between the Great Lakes, and the barley is often discolored. 

The brightest grain this year is found in the counties of Peel, York, Ontario, and 
Durham. 

I shall be greatly obliged if you will send me the results of your analysis. 

The districts as indicated included — 

A, the counties north of the central part of Lake Erie; B, the coun- 
ties north of the northwestern part of Lake Ontario; O, the counties 
north of the central portion of Lake Ontario; D, the counties north of 
the northeastern portion of Lake Ontario, bordering on the Bay of 
Quinte. 

B, C, and D are therefore the best barleys, and especially D, which 
was, however, unfortunately injured this year, and the brightest grain 
found in B. 

How these practical opinions of quality agree with the facts learned 
from chemical analysis and with the investigations of Maercker will ap- 
pear in our discussion of the results. 

CHEMICAL AND PHYSICAL DATA. 

In the following tables are arranged the data which have been ob- 
tained from au examination of the specimens which have been described, 
together with averages for the United States and Canada, and for the 
various States aud geographical divisions : 



68 



Canadian barleys. 



Grade. 



First gnality . 

Do'.'.'.'.'. 
Do 



Average . 



Second quality 

Do 

Do 

Do 



Average . 



Third quality . 

Do 

Do 

Do 



Average 

Average A locality. . . 
Average B locality. . . 
Average C locality... 
Average D locality. . . 

Grand average . 







Ci 




a 








p 




















EG 


fi 







Composition. 



6041i A : 
6044! B 1 
6047] C 1 
6050 Di 



P.ct. 
7.58 
8.35 
6.95 
8.35 



P.ct 
2.98 
2.73 

2.08 
2.88 



8] 2.82 2.67 



I E 



P. ct. P. ct. IP. ct. 
2. 70 73. 49! 3. 10 



2.69 73.23 
2.64 74.28 
2. 67 73. 13 



6042 A 2 ! 7. 85! 2. 95 2. 72 
6045; B 2 ' 7. 03| 2. 80 2. 80 
6048; C 2 10. 08 1. 62i 2. 78 
605l! D 2 I 

i ; 



8. 43| 3. 18 
.| 8.35! 2.64 



6043 : 
6046; 
6049 
6052 



A 3 
B 3 
C 3 
D 3 



8.78 
6.751 
8.13; 

7.93, 



2.70 
2.83 
3.05, 
3.18 



73.53 3.50 



3. 55 
3.65 
3.69 



72.76! 3.22 

73.46| 3.76 

72.58 3.49 

72.551 3.41 



P.ct. 

10.15 
9.45 
9.80 
9.28 



9.67 



10.50 
10.15 
9.45 



2. 731 72. 84! 3. 47! 9. 97 



\P.C. 
1.62 
1.51 
1.57 
1.48 



1.54 



1.68 
11.62 
|1.51 
1,57 



Weight. 



&rms. 
2.910 
3.1 
3.206 
3. 445 



Consistency. 



Lbs. 
54.8 
56.1 
55.9 
52.7 



3. 158 54. 9 17 



>■ ' « 
"3 [ 9 

<v ! u 

a 1 ® 

ea 1 3 
M |G? 



J!cs 



32, 24 
48 1 36 
28 20 
36 36 

36' 29 



2.818 54.5 36 40, 12 

3. 056i 54. 7,1«! 36 28 

2. 934 53.5112' 36' 32 

3. 257; 53. 5|24; 40 32 



1.59! 3.021; 54.1,22 38i 26 



.691 72.35 3.50[ 9.98j|1.00: 3. 012 52.4 

.72 73.87 3. 6810. 15 1.62 3.0941 54.8 

.67 72.82! 3.351 9. 98i|l. 60i 2.94l| 52.4 

. 74 73. 47 1 3. 35 1 9. 33111. 49: 3. 226 54. 3 



20 


8 


12 


4 


12 




16 




15 


3 


12 




IB 


4 



"I" 



"I 



30 28 

16 44 

- -1 40 

20 32 



2. 94! 2. 71! 73. 13! 3. 47! 9. 8S'\1. 58; 3. 068 ! 53. 5 18: 36 ! 31 



=1= 



-- = 



8.07, 2.88! 2.70! 72. 87 1 3. 27,10. 2l!!l. 63! 2.943! 53.9 

7,37' 2. 79] 2.74| 73. 52 ! 3.661 9. 92!|l. 58! 3.073! 55.2 

8.39, 2.45! 2.70 73.23' 3. 49| 9. 74il. 56' 3.027; 53.9! 

8.24! 3.08[ 2.68' 73.05, 3.48! 9.47111.51! 3.309, 53.5, 



30 ! 33 
Hi 43 
17' 35' 
19 36 



20J13 

32 9 
32 16 
31 13 



Physical properties of barley. 



Locality. 



Vermont . 



Connecticut . 
New York. .. 



IVmusylvauia 
Ohio : 

Michigan 



Indiana - 
IJliuoia . 



4323 

4324 

4326 

4028 

4220 

4226 

4228 

4232 

4233 

4235 

4243 I 

4 243H 

4285 

4260 

4269 

4271 

4444 

4151 

4153 

4156 

4158 

4160 

4406 

4080 

4U81 1 

4085 I 

4062 

4063 ! 

4065 ! 

4066 ! 
4067 



.2? 6 



»g : ~ 



3. 120 


52.2 


3.480 


51.4 


2. 980 


52.4 


4. 380 


53.0 


3.390 


57.7 


2.880 


54.5 


3.300 


61.4 


3.570 


53.4 


3.380 


49.3 




51.0 


3.410 


54.7 


2.690 


52.9 


2.630 


50.4 


3.690 


53.9 


3.170 


50.8 


3.180 


52.5 


2. 980 


51.0 


3.450 


54.3 


2.280 


49.3 


3.200 


51.3 1 


3.260 


56.8 


3. 180 


53.7 


3. 530 


5S.7 


3.310 


53.2 1 


3.110 


53.1 


3.570 


54.3 : 


2.740 


50.4 


2.840 


49.8 


3.050 


52.0 



40 



16 
20 



8 
16 
36 
40 
40 ; 
16 



2.880 
2.920 



24 
4 
16 
24 
24 
12 
48 
32 
28 
24 



16 
36 

20 
24 



44 
16 
40 



36 



40 
36 
44 
32 
36 
32 
28 
36 
40 
32 
48 
36 
22 
28 
32 
36 



32 

12 

8 

4 

8 

8 

24 

20 

16 

16 

16 



24 
14 
20 



12 



69 



Physical properties of barleys — Continued. 



Average physical properties of American barleys. 



6 
Locality. ^ 

£ 
■Jl 


o 

s 

11 

i'a 

Is 


Weight per 
bushel. 


f 


>> 
1 

s 

"ed 

a 


at 
S 

9 

B 


1 

s 

— 

3 


to 

1 




4351 
4.153 
4357 
4360 
4301 
4163 
41 liS 
4109 
4170 
4172 
4175 
4176 


3.180 
3. 300 

2. 950 
3.390 

3. 720 
3.610 
3.503 
2.610 
3.520 
3. 300 
2.760 
3. 220 
3.710 
2. 820 
3.130 
2. 900 
3.010 

2. 890 

3. 320 
3.140 

2. 042 

3. 830 
3.370 
4.930 
2. 780 

2. 720 
3.000 

3. 950 
4.360 
4.350 

2.950 
3.360 
4.218 

4. 291) 
4.140 
4.180 
4.930 
4.490 
5.110 
4. 220 
4.920 
4.550 
5.180 
5.630 


50.6 
50.6 
48.5 
53.3 
53.3 


8 1 32 
36 J 32 
36 1 24 
16 1 36 
16 28 


40 
32 

24 
28 
28 


20 






16 
12 
20 


s 

8 




56.2 
50.8 
52.8 
50.8 
51.8 
51.8 
55 
53.5 
52.6 
51.4 
51.3 
51.8 
55.3 
54.1 
53.1 
53.2 
54.3 
56.7 
53.0 
52.0 

58.6 
58.1 
57. 4 

67.9 
53.4 


12 
16 
24 
40 
12 
28 
24 
16 
16 
24 
20 
8 
8 
24 
12 
4 
8 
16 
20 
16 
16 


44 
36 
41 

36 

44 
36 
60 
52 
36 
36 
36 
20 
32 
24 
28 
28 
40 
32 
36 
52 
36 


32 
36 
28 
24 
40 
28 
16 
24 
28 
28 
28 
32 
44 
36 
52 
40 
36 
40 
32 
24 
. 28 


12 
12 
4 

"■; 

8 






4090 


8 
20 
12 
16 
32 
16 
16 

8 
28 
16 
12 

8 

8 
20 




• 


41191 

4097 

4098 

4101 

4104 

4107 

4188 

4198 

4030 

41135 

4036 

40<i0 

41191 

4196 

4197 

4415 

4423 

4423H 

4299 

4122 

4319 

4202 

4205 

4364 

4435 

4275 

4277 

4015 

4016 

4374 

4378 

4382 


8 








1 




40 
76 


28 
24 


24 


8 














20 


32 


28 


20 


















Utah 


611. 2 
55.1 
56.2 
53.2 
65.8 
59.9 
52.2 
49.9 
55.7 
53.5 


24 


44 


28 


4 






















20 
16 

24 
48 
21 
24 
8 


44 
28 
24 
36 
36 
48 
52 
48 


28 
36 
40 
40 
16 
20 
24 
32 


8 
20 
36 
























8 






12 



















State. 



United States 

Canada 

East, i ii Slates 

Western States 

North western States 

Pacific Shine 

Vermont 

N»-\v Yin-k 

Ohio 

Michigan 

Indiana 

Illinois 

W inconsin 

Mimie.se.ta 

Iowa 

Dakota 

Montana 

Nevada 

Oregon 

California 



No. of 
determi- 
nations. 



Weialit pet 
100 grains. 



Grams. 
3.482 
3. (188 
3.016 
3.171 
3.680 
4.655 
3.193 
3.217 
3. 230 
3. 150 
3. 33U 

2. 890 

3. 320 
3.290 
3. 030 

3. 354 
4.220 

4. 215 
4.800 
4.900 



Weight 


Mealy. 


Half 


Quarter 


Little 


per bnsbel. 


mealy. 


mealy. 


mealy. 


Founds. 










54.0 


20 


35 


29 


15 


54 1 


19 


37 


29 


13 


52.6 


11 


29 


32 


26 


52.8 


21 


35 


30 


13 


57. 2 


27 


35 


26 


11 


56.8 


21 


40 


29 


10 


*52.0 


13 


24 


31 


24 


53.1 


11 


32 


31 


26 


52.1 


33 


38 


21 


8 


54.0 


14 


34 


34 


16 


53.5 


28 


35 


24 


13 


51.1 


28 


32 


25 


15 


51.3 


22 


30 


31 


11 


52.7 


22 


43 


29 


6 


53.4 


17 


34 


32 


16 


54.2 


15 


39 


32 


13 


59.1 


45 


28 


17 


10 


55.7 










56.1 


12 


30 


40 


18 


53.0 


26 


46 


23 


5 



Glassy. 



70 



Composition of American barleys (unlmlled), arranged by States. 



State. 


6 
'a 

'1 


u 


4 


d 
O 


>> 
.d « 

■°1 
OS'S 
O 


JO 


■4 


a 

© 

M 
o 
u 

2 


"Vermont 


4323 
4324 
4326 
4028 
4226 
4228 
4232 
4233 
4243 
4275 
4260 
4269 
4271 
4444 
4151 
4153 
4158 
4160 
4406 
4080 
4085 
4062 
4063 
4065 
4067 
4351 
4353 
4357 
4360 
4361 
4169 
4170 
4172 
4175 
4176 
4091 
4098 
4101 
4104 
4198 
4030 
4035 
4036 
4390 
4391 
4196 
4197 
4415 
4299 
4122 
4319 
4364 
4435 
4275 
4277 
4016 
4374 
4378 
4423 
3584 


Per ct. 
6.70 
6.50 
6.55 
6.50 
6.86 
6.77 
5.90 
6.95 
7.39 
6.27 
6.85 
6.25 
6.81 
6.80 
6.44 
6.37 
6.73 
5.27 
6.55 
5.99 
5.92 
6.06 
6.18 
6.72 
6.52 
7.15 
7.40 
6.60 
7.70 
6.40 
7.60 
6.20 
6.30 
7.22 
9.15 
6.47 
5.69 
6.24 
6.67 
7.58 
5.80 
5.55 
5.75 
6.00 
5.95 
7.55 
6.60 
4.95 
6.85 
6.00 
7.70 
6.26 
5.95 
6.27 
6.20 
6.70 
4.53 
6.18 
6.70 
8.15 


Per ct. 
2.22 
2.40 
2.90 
2.99 
2.40 
2.12 
2.70 
2.64 
2.45 
3.05 
3.31) 
3.07 
3.55 
3.10 
2.97 
2.59 
2.56 
3.05 
2.75 
3.50 
2.95 
3.34 
3.16 
2.73 
3.08 
2.90 
2.30 
3.60 
2.75 
3.15 
1.50 
3.00 
2.51 
3.15 
2.97 
2.85 
3.18 
2.97 
3.33 
3.00 
3.05 
2.90 
3.13 
3.20 
2.65 
1.70 
3.00 
3.15 
2.65 
2.90 
3.40 
2.90 
3.50 
3.05 
2.78 
2.74 
4.43 
2.74 
2.20 
2.77 


Per ct. 
2.90 
2.65 
2.75 
2.33 
2.76 
2.77 
2.58 
2.66 
2.48 
2.06 
3.53 
2.40 
2.58 
2.06 
2.70 
2.73 
2.90 
2.71 
2.55 
3.54 
2.73 
2.61 
2.59 
2.81 
2.66 
2.76 
2.74 
2.65 
2.50 
2.49 
2.69 
3.07 
2.76 
2.80 
2.72 
2.63 
2.75 
2.83 
2.65 
2.70 
3.01 
2.46 
2.94 
2.74 
2.68 
2.60 
2.52 
2.56 
2.45 
2.37 
2.53 
2.63 
2.98 
2.06 
2.71 
3.01 
2.72 
2.50 
2.52 
2.87 


Per ct, 
70. 28 
72.37 
71.57 
75.14 
72.85 
73.41 
74.14 
74.47 
73.10 
72.89 
71.84 
73.13 
72.91 

73. 92 
71.33 
69.73 
71.83 
73.30 
75.45 
71.19 
75.37 
70.88 
72.55 
72.15 
71.77 
70.51 
73.17 
72.03 
72. 77 
70.88 
73.79 
73.88 

74. 72 
71.25 
70.69 
71.34 
72.28 
72. 68 
69.19 
71.12 
69.97 
74. 19 
71.02 
72.23 
71.34 
74.53 
74.20 
76.79 
73.62 
75.73 
72.99 
74.30 
70.97 
72.89 
75.50 
74. 32 
74.74 
75.52 
74.03 
68.99 


Per ct. 
3.90 
3.48 
4. 15 
2. 89 
3.40 
3.55 
3.05 
3.13 
3.73 
3.83 
3.80 
4.65 
4.00 
4.32 
3.43 
3 88 
3.03 
3.71 
3.07 
4.40 
3.58 
4.51 
4.14 
2.64 
3.37 
4.43 
3.83 
4.27 
3.78 
3.95 
3.57 
4.40 
4.43 
3.08 
3.97 
3.93 
4.37 
3.90 
3.81 
3.35 
3.29 
3.35 
3.68 
3.75 
4.25 
3.99 
3.35 
3.10 
4.10 
4.25 
2.88 
4.28 
4.35 
3.83 
4.00 
4.14 
4.48 
4.13 
3.00 
3.92 


Per ct. 
14.00 
12. 60 
12.08 
10.15 
11.73 
11.38 
11.03 
10.15 
10.85 
11.90 
10.68 
10.50 
10. 15 

9.80 
13.13 
14.70 
12. 95 
11.90 

9.63 
11.38 

9.45 
12.60 
11.38 
12.95 
12.60 
12.25 
1C.50 
10.85 
10.50 
13.13 
10.85 

9.45 

9.28 
11.90 
10.50 
12.73 
11.73 
11.38 
14.35 
12. 25 
14.88 
11.55 
13.48 
12.08 
13. 13 

9.63 
10.33 

9.45 
10.33 

8.75 
10.50 

9.63 
12.25 
11.90 

8.75 

9.10 

9.10 

8.93 
11.55 
13.30 


Per ct. 
2.24 
2.02 
1.93 
1.62 




1.88 




1.82 
1.76 
1.62 
1.74 
1.90 


Ohio 


1.71 




1.68 
1.62 
1.57 
2.10 




2.35 
2.07 
1.90 
1.54 
1.82 




1.51 

2.02 




1.82 
2.07 
2.02 
1.96 




1.68 
1.74 
1.68 
2.10 
1.74 




1.51 
1.48 
1.90 
1.68 
2.04 




1.88 
1.82 
2.30 
1. 9G 




2.38 




1.85 
2.16 
1.93 
2.10 




1.65 
1.51 
1.65 




1.40 


Utah 


1.68 




1 54 




1.96 




1.90 




1.40 
1.46 




1.46 
1.43 

1.85 




2.13 







71 



Average composition of American barley* (tinhiilled), arranged bg States. 



State. 


o . 

Of 

z » 
el 




.a 


8 


<*> 
a-" 


s 


to 

12 
'o 
a 

S 

3 


a 

© 

1 




60 

10 

48 

30 

8 

10 

3 

1 

S 

4 
5 

2 
4 
5 
5 
4 
1 
5 
• 3 
1 
1 
1 
1 
1 
2 
3 
1 
1 


Per ct. 
6. S3 
6.64 
6.55 
6 06 
6. 02 
6.47 
6. 58 
6.50 
6.77 
6.27 
6.68 
li. 27 
5.95 
6.37 
7. 115 
7.2(1 
6.27 
7.58 
5.81 
6.37 
6. 85 
6.00 
7.7(1 
6.26 
5.95 
6.23 
5.80 
6.70 
8.15 


Per c(. 
2.89 
2. 51 
2.87 
2.96 
2.85 
3.05 
2.51 
2.99 

2. 46 
3.05 
3.25 
2.79 
3.23 

3. U8 
2.93 
2. 6.1 
3.08 
3.00 
2.99 
2. 62 
2. 6.-> 
2. 911 
3.40 
2.90 
3.50 
2.92 
3.30 
2.20 
2.77 


Per ct. 
2. 68 
2.59 
2.69 
2.73 
2.69 
2.65 
2.77 

2. 33 
2.65 
2.06 
2.61 
2.72 

3. 13 
2.67 
2.63 
2.81 
2.71 
2. 70 
2. 77 
2.50 
2. 45 
2.37 
2.53 
2.63 
2.98 
2.38 
2.74 
2 52 
2 87 


Per ct. 
72.77 
73. 02 
72. 55 

72. 26 

73. 03 
72.43 
71.41 
7.V 14 
73.59 
72. 89 
72.95 

72. 34 
73.28 
71.84 
71.87 
72.87 
71.37 
71.12 
71.75 
75.17 

73. 62 
75. 73 
72. 99 
74.30 
70.97 
74 23 
74.86 
74 03 
68.99 


Per ct. 
3.80 
3.57 
3.76 
3.87 
3.59 
3.90 
3.84 
2.89 
3.50 
3 83 
4.19 
3.42 
3.99 
3.66 
4.05 
4.01 
4.01 
3.35 
3.66 
3.48 
4.10 
4.25 
2.88 
4.28 
4.35 
3.91 
4.25 
3.00 
3.92 


Per ct. 
11.33 
11.59 
11.58 
11.52 
11.82 
11.50 
12.89 
10.15 
11.03 
11.90 
10.28 
12.46 
10.42 
12. 38 
11.45 
10 39 
12.56 

12. 25 

13. 02 
9.80 

10.33 
8.75 
10. 50 
9.63 
12.25 
10.33 
9.05 
11.55 
13.30 


Per ct. 
1.81 




1.85 




1.85 




1.84 








1.69 




2.06 




1.62 




1.76 




1.90 


Ohio * 


1.64 




1.99 




1.67 


"Wisi-nnsin 


1.98 
1.83 
1.66 




2.01 




1.96 




2.08 




1.57 




1.65 


Uinh ..*. 


1.40 
1.68 




1.54 




1.96 




1.65 




1.45 




1.85 




2.13 







DISCUSSION OP THE DATA AND AVERAGES. 



As Canadian barley forms the greater portion of our supply, it will be 
considered first, and that of the United States compared with it. 

Maercker found that the finest grain contained not more than 8 per 
cent, of albuminoids and consisted of at least 80 per cent, of mealy ker- 
nels. These two factors, together with the brightness of the grain, he 
considered to be the characteristics by which its quality should bejudged. 

Of the twelve typical specimens of last year's Canadiau crop none 
were below 9 percent, of albuminoids, the average being 9.83, and only 
six contained GO per cent, of kernels which were mealy or half mealy 
in structure. They cannot be said therefore to be equal to what are 
considered extremely line barley in Germany. They do, however, reach 
and in most cases exceed the average production of foreign coun- 
tries, and may be considered as of extremely good quality for samples 
from actual trade lots, and better than those produced the world over, 
as may be seen by comparison with the investigations which have been 
quoted on previous pages. In weight per bushel they are about the 
same as the average of Maercker, and in moisture, as with all our grain, 
much drier than the product of damper climates. 

The differences in the different grades are marked almost entirely by 
brightness and perfection of the kernel, there being a remarkably clos 



72 

agreement in all other respects. This shows how important a factor 
climate and care in harvesting and handling are in enhancing or de- 
preciating the value of the grain. The latter factor, care, is almost en- 
tirely within the control of the farmer, while varying seasons, of course, 
influence the former. Of the different districts that north of Lake Erie 
produces the specimens richest in nitrogen, which would therefore be 
graded lowest as far as this influences our judgment, thus agreeing with 
current opinion. In mealiness these specimens are much ahead of all 
the others, and this ought to more than balance the slightly higher per- 
centage of albuminoids. The summer rains, however, by coloring the 
grain have the greatest influence in determining quality, and event- 
ually make the barley of this district the least desirable. The remain- 
ing districts, north of Ontario, produce grain much alike, that from the 
B district averaging heavier in weight per bushel, and that from D be- 
ing a little less nitrogenous. As a whole these Canadian barleys cer- 
tainly form a very good standard of reference. 



BARLEYS OF THE UNITED STATES. 

In comparing the barleysof the United States with those of Canada, 
it appears at once that, as a whole, the former average about as mealy iji 
consistency as the latter. Examined by distribution geographically, the. 
Eastern grain is found to be much less mealy than the Western, that of 
the Northwest being the richest in mealy kernels. Again, however, we 
find that but two out of sixty-four samples contained 80 per cent, or 
over of mealy or half-mealy kernels. In weight per bushel there is no 
variation from Canadian and foreign grain, but in size the barleys of the 
United States, as a whole, are larger than those of Canada. Unfortu- 
nately we have no data for those of foreign production. The Eastern 
grain is no larger than the Canadian, and the average is increased by 
the large size of that from the Northwest and the Pacific Slope, which 
at the same time has an increased weight per bushel. 

In brightness, the samples from those portions of the country having 
a dry climate at harvest time, especially the Pacific Slope and the North- 
west, were far superior. This is an important feature in considering the 
best areas for the production of good malting barley ; and while Cali- 
fornia as yet furnishes almost nothing for brewing purposes, it would 
seem to be one of our best fields. The high percentage of albuminoids 
stored up in the peculiar climate of the Northwest, while an advantage 
in the wheat grain, w r ould be a serious objection in barley. lu this 
respect it appears that the average amount of albuminoids in the barley 
of the United States is greater than that of Canada, and far ahead of 
anything which Maercker would consider desirable. California alone 
is 1 per cent, below the average for the rest of the country, there being 



73 

less than one-half per cent, difference from 11.50 per cent, in the average 
for all but California, which has 10.50 per cent. This is higher than 
was found in the Canadian grain, so that it may safely be said that the 
latter is at present the best in the market and superior to our own. 
Among the analyses the following extremes are found : 



Water 

Ash 

Oil - 

Carbhyd rates 

Crude fiber 

AilMIMliltl'I'ls 

Weight of 100 grains drama 

Weight per bushel pounds 

Per ct. of mealy and half raealy kernels . . 



Highest. 



Per cent. 
!». 15 
4.43 
3.54 

76. 79 
4.05 

14.88 



State. 



Minnesota . 
California . 
Indiana . .. 
Mrmlana .. 

Obi.. 

Dakota 



Lowest. 



Per cent. 
4.53 
1.50 
2.06 
68.99 
2.64 
8.75 



State. 



California. 

Minnesota. 

Oregon. 

Colorado. 

Illinois. 

Kentucky and Oregon. 



4.900 California. 

60.2 Utah 

100.00 Montana... 



2. 630 Pennsylvania. 
50. 4 Do. 

16.0 Vermont. 



Dakota sustains its reputation for high nitrogen aud Oregon for low, 
but the variations m this constituent are not as wide as in wheat, bar- 
ley, like rye, appearing to be less affected in this respect, although 
Maercker's experiments show that barley responds in its percentage of 
albuminoids readily to nitrogenous manuring. His seed was, however, 
very poor in albuminoids — 7.7-8.0 per cent. — and would naturally in- 
crease when the conditions were made favorable. 

In Koenig's collection of analyses of this grain he gives as the aver- 
age of 127 specimens: 



Water 

Ash 

Oil 

Carbhyd rates 
Crude fiber . . 
Albuminoids 

Total . . . 



Per e.ent. 



13.77 
2.69 
2.16 

64. 93 
5.31 

11.14 

100. 00 



This is but little different from the average production of the United 
States, aud would point to the fact that our country, at any rate in 
certain portions, produces as good malting barley as others. Canada 
is a witness to this fact, as shown by the specimens which have been 
examined from there, which are well above foreign averages in starchi- 
ness. Experience and care have taught the Canadians, in connection 
with their favorable climate, the means of producing an excellent 
grain, superior to other parts of the couutry. It seems quite possible 
for the farmers in many portions of the United States, and especially 
California, the climatic conditions of which are such as to avoid dam- 
aging summer rains, with no too dry and hot a climate, to increase our 
supply of barley of good quality by attention to the conditions which 



74 

have been mentioned, and thus prevent the necessity of importing grain 
which should be produced at home. 

There is one condition which in the case of wheat was found to be of 
evident effect. Although almost all the specimens examined were 
spring-sown grain, twelve of winter barley were found to contain but 
10.05 per cent, of albuminoid, as compared to 11.42 in the spring varie- 
ties. Whether this could be made of any importance in practice cannot 
of course be decided except by the possibilities of the culture of winter 
barleys, which as yet seem to be small. Our dry and hot climate, ripen- 
ing the grain before it has had time to fill out the kernel with starch, 
and the liability to discoloration from summer showers, are the two dis- 
advantages we have to contend with. 

In a few samples the hull or husk was detached from the grain and the 
amount determined. 

Barley— percentage of <jrain and hulls. 



Number. 


Grain. 


Hull. 


Number. 


Grain.. 


Hull. 


4015 


Per cent. 
83.06 
83.78 


Per cent. 
16.94 


4179 


Per cent. 
86.28 
84.93 
87.45 
84.96 


Per cent 
13.72 


4081 


4202... 


15.07 


4090 


83. 70 16. 30 


4205 


12.55 


4097 


84.25 
85.72 
84.01 
84.47 


15.75 
14.28 
15.99 
15.53 


4220 


15.04 








4156 


84.78 


15.22 


4166 











The extreme amounts are 16.94 and 12.55 per cent; not nearly as 
large as is the case with oats. 
The composition of these specimens was as follows : 

Composition of American barleys (hulled), arranged by States. 



State. 



New York 

Do.... 
Michigan . 
Indiana . . . 
Minnesota 

Do... 
Iowa 

Do.... 

Do. ... 
Missouri. . 
Nevada . . . 

Do.... 
California. 

Do... 
Colorado. . 



Serial 
number. 



4220 
4235 
4156 
4081 
4166 
4179 
4090 
4097 
4107 
4188 
4202 
4205 
4015 
4382 
3584 



Water. 



Per cent. 
6.88 
6.25 
5.55 
6.55 
5.60 
6.00 
6.41 
6.35 
6.25 
7.50 
7.20 
2.87 
5.80 
6.85 
7.78 



Ash. 



Oil. 



Per cent. 
1.88 
2.40 
2.35 
2.20 
2.20 
2. 10 
2.15 
1.98 
2.15 
2.02 
2.38 
1.99 
2.60 
2.05 
2.30 



Per cent. 
2.20 
2.60 
2.84 
2.30 
2.55 
2.76 
3.12 
2.65 
2.76 
2.81 
2.77 
2.47 
2.61 
2.61 
2.86 



Carb- 
hydrates. 


Tiber. 


Albu- 
minoids. 




Per cent. 


Per cent. 


Percent. 




75.22 


1.22 


12. 60 




76.27 


1.98 


10.50 




76.14 


1.74 


11.38 




73.77 


1.88 


13.30 




76.91 


1.19 


11. 55 




76.35 


1.41 


11.38 




74. 67 


2.27 


11.38 




75. 52 


1.25 


12.25 




75. 19 


1.40 


12. 25 




73.95 


1.47 


12.25 




75.93 


1.92 


9.80 




81.31 


1.73 


9.63 




76.03 


1.23 


11.73 




74.49 


1.40 


12.60 




71.16 


1.90 


14.00 





Nitro- 
gen. 



Per 



cent. 
2.02 
1.68 
1.82 
2.13 
1.85 
1.82 
1.82 
1.96 
1.96 
1.96 
1.57 
1.54 
1.88 
2.02 
2.24 



75 



Average composition of American barleys (hulled), arranged by States. 



State. 



United States .- 
Northern States 
Western States . 

New York 

Mirbignn 

Indiana 

Minnesota 

Iowa 

Missouri - 

Nevada 

California 

Colorado 



o a, 


Water. 


rt 






Per cent. 


15 


6.2B 


10 


o. :m 


5 


6.10 


•> 


fi. 57 


1 


5.55 


1 


6. 55 


2 


5.80 


3 


0. 34 


1 


7.50 


2 


5.04 


2 


6.33 


1 


7.78 



Asli. 



Oil. 



I Carb- 
hydrates. 



Per cent. 
2.18 
2. 14 
2.27 
2 14 
2.35 
2 20 
2. 15 
2.09 
2.02 
2.28 
2. 32 
2.30 



Per cent. 
•>. 66 
2.66 
2.66 
2.40 
2.84 
2.30 
2.66 
2.84 
2.81 
2.62 
2.61 
2.86 



Per cent. 
75.53 
75. 40 

75. 78 
75.74 

76. 14 
73 77 
76.63 
75. 13 
73. 95 
78.62 
75.26 
71. 16 



Fiber. 



Per cent. 
1.60 
1.58 
1.64 
1.6H 
1.44 
1.88 
1.30 
1.64 
1.47 
1.83 
1.32 
1.90 



Albumi- 
noids. 



Per cent. 
11.77 
11.88 
11.55 
11.55 
11.38 
13.30 
11.40 
11.90 
12.25 
9.71 
1?. 16 
14. U0 



Nitro- 
gen- 



1.88 
1.90 
1.75 
1.85 
1.82 
2. 13 
1.83 
1.91 
1.96 
1.55 
1.95 
2.24 



The changes are merely such as one would expect from the removal 
of the flbrons hull. The percentages of albuminoids, fiber, and carbhy- 
drates are increased, that of ash and water diminished. The results are 
merely of value to serve as a comparison of this cereal in its hull less 
condition with the other cereals in.a similar state. 

Our investigations as a whole seem to prove that, while, at present 
Canadian barleys are superior to those grown in the United States, the 
result is due more to a lack of understanding of the proper localities 
and methods of cultivation than in any obstacle in the way of extending 
the production to an extent to do away with our dependence on importa- 
tion. Field experiments are now most desirable as a means of deciding 
upon the best varieties and methods as soon as a study of the climatic 
conditions shall enable us to select those portions of the country best 
suited to this cereal. In time, no doubt, California, whose climate in 
many parts is well adapted to the growth of barley for malting pur- 
poses, will make itself felt if, as appears probable, the quality of her 
barleys in the market answers to the expectations raised by laboratory 
examination. 



ANALYSES OF OATS, BARLEY, AND RYE IN DETAIL. 

In our first report several analyses of wheat were published in which 
the carbhydrates were separated into their proportions of sugars, starch, 
and gum, and the albuminoids into those soluble in alcohol of SO per 
cent, strength and those iusoluble. In the Annual Report of the De- 
partment for 1878 several analyses of com were presented in the same 
way. For comparison with these results, which are of interest, several 
have beeu made of oats, barley, and rye : 



76 



Analyses of oats, barley, anil ri. 



detail. 



OATS. 



Number. 



S044 

3045 .... 

3049 (4) 

3078.... 

3098.... 

3127.... 

3175.... 

3187.... 

3210.... 

3235 

3243... 

3200 

3202.... 
3270.... 
3323.... 
3335.... 
3391.... 
3411.... 



2.090 
1.756 
1.798 
1.878 
1.684 
1.892 
1.495 
1.922 
1.780 
2.139 
1.703 
1.048 
1. 6"G 
1.650 
1. 5116 
1.595 
1.313 
1.355 















a 














— •=> i 


6 
(-• 

m 
"o 


CO 




o 

■~ 
bp 
3 
CO 






« 4^ 

§1, 

~ X 

<l 


6.32 


2.25 


7.86 


5.59 


3.68 


58.87 


.97 ! 


5.93 


2.38 


8.25 


0.21 


3.08 


59. 04 


1.69 1 


6.57 


2.02 


8.64 


5.84 


3.12 


58. 34 


1.50 ; 


8.00 


2.17 


4.48 


6.02 


3.96 


58.29 


1.72 


7.38 


2.61 


7.60 


5.96 


.•10 


00.81 


1.86 1 


0.08 


3.07 


7.83 


5.67 


2.82 


00.18 


2.15 i 


7.07 


2.38 


7.23 


5.67 


3.90 


58.47 


1.95 | 


7.21 


1.95 


8 15 


5.66 


3.56 


58.24 


1.36 1 


6.95 


2.45 


8.21 


6.56 


4.52 


53.56 


2. 43 i 


7.28 


1.78 


8.52 


5.80 


3.86 


58.08 


2.20 1 


6.34 


2.03 


6.98 


6.28 


3.82 


54.92 


1.42 1 


6.99 


2.43 


7.75 


6.39 


3.78 


56.17 


2.71 1 


6.78 


2.07 


7.40 


6.10 


3.42 


53.69 


2.78 


0.77 


2.20 


8.88 


6.52 


3.60 


56.25 


(?) ' 


7.00 


2. 06 


8.12 


5.43 


3.42 


54.31 


1.15 1 


6.13 


2.35 


8.58 


6.43 


3.48 


56.64 


2.31 


8.75 


2.15 


9.47 


6.50 


3.80 


50.08 


2.70 


6.95 


1.60 


7.77 


•6.69 


3.58 


52. 59 


1.83 ' 



13.56 
11.26 
12.68 
14.21 
12.32 
11.15 
il. 88 
12.64 
14. 02 
11.28 
16. 62 
12.55 
16.60 
14.53 
17.05 
12.57 
9.20 
17. 42 



.90 
1.56 
1.29 
1.15 
1.08 
1.05 
1.45 
1.23 
1.30 
1.20 
1.60 
1.23 
1.10 
1.25 
1.46 
1.51 
1.29 
1.57 



2. 32 

I 2. 07 

I 2.27 

I 2.55 

| 2.27 

2.13 

2.21 

2.24 

2.63 

2.16 

2.88 

2.44 

3.11 

2.32 

2.91 

2.38 

1.90 

3.08 



14.53 
12. 95 
14.18 
15.93 
14.18 
13.30 
13.83 
14.00 
10.45 
13.48 
18.04 
15.26 
19.44 
14.53 
18.20 
14.88 
11.90 
19.25 



BAELEY. 



4007. 
4098. 
4151. 
4153. 
4169. 
4198. 
42:13. 
4243. 
4269. 
4277. 
4324. 
4326. 
4374. 
4390. 



2.920 
3.010 
3. 450 
2. 280 
2.610 
2.830 
3.380 
3.410 
3.170 
5.110 
3.480 
2.980 
4.550 
2.710 



6. 52 
5.69 
6.44 
6.37 
7.60 
7.58 
6.95 
7.39 
6.25 
0.20 
6.50 
6. 55 
4.53 
0.00 



3. 18 
2.97 
2.59 
1.50 
3.00 
2.64 
2.45 
3.07 
2.78 
2.40 
2.90 
4.43 
3.20 



2.66 
2.75 
2.70 
2.73 
2.09 
2.80 
2.66 
2.48 
2.40 
2.71 
2.05 
2.75 
2.72 
2.74 



7.71 
5.82 
7.12 
8.73 
5.97 
8.30 
6.01 
6.93 
0.21 
5.38 
7.79 
7.60 
7.44 
7.21 



3.60 
3.48 
3.92 
4.04 
3.58 

62. 
3.14 
3. SO 
3.40 
3.46 
3.00 
3.40 
3.42 
3.70 



8.35 
8.55 
9.37 
9.91 
8.00 
7.87 
7.08 
7.44 
7.49 
5.89 
8.37 
8.06 
5.68 
8.13 



3.37 
4.37 
3.43 
3.88 
3.57 
3.35 
3.13 
3.73 
4.65 
4.00 
3.48 
4 15 
4.48 
3.75 



2.02 
1.88 
2. 10 
2.35 
1.74 
1.96 
1.62 
1.74 
1.68 
1.40 
2. 02 
1.93 
1.46 
1.93 



RYE. 



5029 

5052 


2.516 
1.240 
1.840 
1.670 
2. 034 
2.250 

2.670 

1.873 
2.080 
2.422 
2.154 
2.004 
2.012 
1.087 
1.846 


9.69 
8.24 
8.45 
9. L8 
8.32 
8.85 
9.70 
8.93 
8.98 
8.75 
8.15 
9. 35 
9.75 
8.35 
8.65 
8.80 
8.38 


1.88 
1.91 
2. 36 
1.62 
2.08 
2.06 
2.10 
2.03 
2.16 
2.01 
1.70 
2. 15 
2.10 
2.68 
2. 32 
1.96 
1.90 


1.80 
2.17 
1.98 
1.70 
1.93 
1.93 
1.91 
1.74 
1.69 
1.85 
1.93 
1.86 
1.70 
1.75 
1.80 
1.84 
1.38 


8. 10 
7.93 
8.49 
6.25 
6 9J 
7.81 
7.29 
6.20 
7.85 
7.52 
7.89 
9.46 
6.74 
7.89 
7.10 
7.45 
7.83 


4.76 
4.50 
4.38 
4.56 
4.54 
5.54 
5.32 
6.02 
5.19 
4.20 
4. 14 
4.44 
4.36 
4.44 
5.00 
4.46 
4.80 


62. 52 
60.47 
59.01 
64. 34 

63. 55 
6U35 

60. 55 
62.12 

61. 33 

62. 74 
62. 23 
59.81 
63.31 
58. 73 
62. 40 
62. 59 
62.19 


2.20 
3.17 
3,45 
2.17 
2. It 
3.11 
2.44 
1.76 
2.17 
2.18 
2.71 
3.08 
1.90 
3.03 
2 76 
2.56 
2.15 


7.60 
9.78 
9.68 
9.03 
9.24 
8.97 
9.26 
9.97 
9.38 
9.20 
9.37 
8.65 
8.25 
9.05 
8.44 
8.99 
9.39 


1.45 
1.83 
1.60 
1 15 
1.28 
1.38 
1.38 
1.23 
1.25 
1.55 
1.88 
1.20 
1.89 
1.54 
1.77 
1. 35 
1.56 


1.57 
2.07 
2.10 
1.79 
1.82 
1.93 
1.88 
1.88 
1.85 
1.82 
1.93 
1.88 
1.62 
1.93 
1.79 
1.85 
1.90 


9.80 
12.95 


5075 


13.13 


5079 


11.20 


5107 

5116 


11.38 
12. 08 


5215 


11.73 
11.73 


5248 

5269 


11.55 
11.38 
12. 08 


6282 


11.73 


5290 

5148 


10. 15 
12.08 


5357 


11.20 
11.55 


5360 


11.90 



77 

The sources of the .specimens will be found under their respective 
serial numbers in the geueral descriptive tables. They are from vari- 
ous parts of the country, and represent fairly the average production 
and variations. 

For comparison, averages of the above results have been drawn, as 
well as of those of wheat and corn previously published, excluding the 
Colorado wheats. 

iriftgex of detailed analyses of cereals. 



Wheat. 


Corn, i Oats, i Barley. 


Rye. 


27 ', 


21 18 | 14 


1 



No. of analyses 

Water - 9.25 9.34 8.92 

A»h 1.84: 1.54 | 2.22 

Oil 2. 30 5.54 7.87 

Sugar, &c 3. 50 2.18 1 6.07 

Dextrine and sal starch 2.30, 2.18 1 3.47 

Starch 07.88: 00. 91 ! 56.91 

Albuminoids soluble in 80 per cent, alcohol 3. 58 5. 84 i 1. 82 

Albuminoids insoluble in 80 per cent. alcohol} 7. 45 ' 4.96 1 13.43 

Fiber 1.90 1.41' 1.29 



100. 00 


100. 00 


100. 00 


100. 00 


100.00 


11.03 


10.80 


14.25 


11.52 


11.60 







6.47 


8.85 


2.87 , 


2.06 


2. 67 


1.83 


7.02 1 


7.57 


3.55 


4.75 


J2. 09 


61.87 


3.66 


2.53 


7.86 


9.07 


3.81 


1.47 



Total albuminoids 



Prom the figures it is seen that oats and barley are much drier than 
the remaining cereals. This is due in the case of both to the outer chaffy 
covering, which readily gives up its water. In the oats, however, this 
had been removed, but its effect in abstracting moisture has evidently 
remained. The smaller size of the rye kernel, no doubt, accounts for its 
somewhat lower moisture than wheat and corn, and this, too, has per- 
haps an effect upon oats. 

Of all the grains barley is the richest in ash — this, too, probably due 
to its hull — followed by oats, the richest actually in ash in kernel. 

In oil, oats is ahead of corn by over 2 per cent., and far ahead of all 
the other cereals. 

In sugar, barley and rye are superior, with oats comparatively rich, 
and corn the poorest. 

In dextrine or gum, rye is the richest, having twice as much as wheat 
and corn, and 1 per cent, more than oats and barley. 

The accumulation of its many other constituents makes oats by far 
the least starchy of the cereals, followed by rye and bailey, with wheat 
as the most starchy. This latter fact, from a flouring point of view, is 
important, taken iu connection with the character of the nitrogen of 
wheat aud its small amount of oil. Of the determinations of the nitrog- 
enous constituents it must be said that the solubility does not show 
much iu regard to their quality. Part of the gluten of wheat goes into 
the alcohol extract and part remains insoluble, the latter being chiefly 
the gluten-casien. In corn the soluble portion is known often as zein 
aud is more distinctive than the soluble albuminoids of the other cereals. 



78 

It is the largest in amount of the soluble nitrogenous constituents found 
in any of the grains, exceeding the insoluble portion. Oats, on the other 
hand, contains the least soluble albumen. 

Barley is, in the condition in which it was analyzed, most fibrous, but 
in its hulless state no more so than wheat. Aside from this the most 
fiber is found in wheat and the least in oats. From the averages wide 
variations will be found among individual analyses, which are due to 
circumstances of environment which our data do not at present permit 
a study of. A large increase of analyses and conditions which may in 
time accumulate will render this possible. 



MILLING PRODUCTS. 

In our second report an examination of the products of roller milling 
was presented, with especial reference to the process as applied to the 
hard spring wheats of the Northwest. This examination has since been 
extended to the winter wheats of Kansas, as represented by the products 
of a small roller mill at Ottawa. The data are as follows : 

Mill products from Outturn, Eans. 



Description of sample. 



Whole wheat 

First break 

Second break 

Third break 

Fourth break - 

Fifth break 

Sixlh break 

Bran ..-. 

Ship-stuff or shorts 

Chop 

Fine middlings 

Medium middlings 

Coarse middlings 

Germ middlings 

Tailings from fine middlings purified 

Finished germ 

deduction of tailings from third middlings 

Fine middling flour 

Second grade flour 

Flour from coarse middlings 

Flour front first break 

Break flour from second, third, fourth, and 

fifth break 

Straight-grade flour 

Patent flour 

Low-grade flour 

Flour from third middlings 



Pr. ct. 
6014 
6015 
6016] 
60171 
6018 
6019 
6020 ! 
602 lj 
6022 
6023 
6024 
6025 

6026 

6027 
6028 
6029 
60110 
6031 
6032 
6033 
6034 

6035 
6036 
6037 
6038 
6039 



10.75' 
9.601 
8.70, 

11.35! 

11. 25] 
11.30 
10.85 
11.50 

11.42 
11.90 
11.02 
10. 60, 

12. 48, 

I 







CO 


a 


< 





Pr. ct. 


Pr. ct. 


1.78 


1.27 


1.90 


2.22 


1.85 


2.17 


2.13 


2.16 


2.55 


2.62 


4.15 


3.41 


5.20 


3.99 


6.30 


4.64 


3.38 


5.65 


.78 


2.00 


.38 


1.11 


.50 


1.29 


.83 


1.84 


2.30 


3.99 


3.10 


5.07 


5.20 


7.47 


.43 


1.23 


.33 


0. 05 


.38 


1.15 


.30 


.93 


.68 


.96 


.43 


1.06 


.35 


1.01 


.35 


1.01 


.85 


2.09 


.32 


1.17 



I- £ 
Q 



< 



. 67| 1 



Pr. ct. Pr 

72. 
72. 
71. 
71 
70 
63 
62, 
58. 
62 
73. 
75. 
74, 

77.25 



ct. Pr. 

88 12. 

93 12. 

48 12. 

26 12. 

77 13. 

00 15. 

60 15. 

60 15. 

84 17. 

23 11. 

42] 11. 



67. 09! 
63. 22 
54. Mi 
75 39 
71. 06, 
75. 91 1 
78. 60: 
78. 13: 



.70] 10.50,' 1.68 

.69 
.86 
. 59 



Pr. ct. 
30.72 
31.74 
27.18 
27.63 
24.90 



76.89 

76. 34! 

77. 80 ! 



14.18 


2.27 


17.15 


3.74 


20.13 


3.22 


11.20 


1.79 


10.85 


1.74 


10.85 


1.74 


9.20 


1.48 


7.88, 


1.20 


9.98' 


1.60 


10.15 


1.52 


9.63 


1.54 


13.65 


2.18 


12. 08 

1 


1.93 



26.14 
29. 10 
28.76 
(29. 09 
(29. 13 



28.45 
25 02 
27.75 
23.79 
19.28 

27.53 
25. 65 
22.07 
41.67 
33.83 



The winter wheat from which the Kansas products were obtained is 
a larger and softer grain than the spring varieties of Minnesota. It is 
much less oily than the usual production of the country at large, and 
while above the average in nitrogenous constituents and representing 
about the usual percentage found in that portion of the country where 
it was grown, it is of course lower in albuminoids than the Minnesota 
grain. The relative results in the breaks are, however, about the same 



79 

iu both cases. There is a somewhat greater accumulation of ash and 
fiber in the last breaks, and the shorts are proportionately richer in 
nitrogen. This is hardly what would be expected in milling softer 
wheats, but shows that the process is as effective as with spring varie- 
ties in separating the endosperm or floury portion of the grain from the 
outer coats. The increase iu the ash and fiber may be due, however, to 
a larger proportion of germ in the branuy products than is the case in 
Minnesota. 

The grading and purification of the middlings in the two mills is so 
different that it is difficult to make a comparison of their relative purity. 
The finest middlings are iu both cases the most impure, carrying the 
most bran and germ, and consequently being rich in nitrogen. The 
tailings from the purification of these middlings are largely germ and 
bran, and are very rich in ash, oil, and albuminoids. The flour from 
the fine middlings is richer iu both cases in nitrogen, owing to its con- 
tamination with germ and bran, and the best is produced from the 
coarse. There is a somewhat less relative proportion of the total al- 
buminoids of the wheat iu the coarse middlings flour of winter than of 
spring wheat, a condition which is also observed in the finished prod- 
ucts, patent and straight grades. The low grade of the Kansas mill 
will be seen to be quite different from that so called in Minnesota. It 
is, it seems, more nearly what is there known as a baker's grade. The 
low grade from spring wheat, while rich in nitrogen from the amount 
of bran and germ it contains, is very poor in gluten. The baker's grade 
from that grain is uot only rich in nitrogen but also iu gluten; with 
this the low-grade Kansas flour corresponds, due probably to the fact 
that in the smaller mill the process of refinement is not carried to such 
extremes. In the finished germ there is also visible a vast difference. 
It is not separated in as clean and entire condition from the winter 
wheat, either owing to lack of facilities or difficulties in the way, and 
is consequently less rich in nitrogen. The break flours present, too, as 
great a contrast as the low grade, that from Kansas being much more 
starchy and less glutinous or stiff. It is of better quality, for, although 
poor iu gluten, it does not containing as much germ. 

Depending largely on the original wheat, the finished products in 
Kansas are not as stiff as those from spring grain, but this was to be 
expected, and the greatest differences which have been observed are 
due fully as much, as far as we can judge, to method of manufacture 
as to physical differences in the grain. That there are some to be 
ascribed to this cause is evident from the lower relation of the purer 
products iu Kansas to the original grain. This was observed also in 
roller flours from Ohio and Washington, D. C, in our former investi- 
gations. 

There seems to be every advantage over ordinary milling with stones 
in the use of this process with our winter wheats, both iu economy and 
quality, although, perhaps, not as great as with the hard Northwestern 



80 

grain, uor as large in small as in' large mills. The rapid extension of 
the system shows that practice has demonstrated what chemical and 
physical investigations have shown to be advisable, and it seems from 
a comparison of our analyses of the two series that the more the prod- 
ucts are differentiated the more satisfactory are the results. 

In another place an investigation of the proximate composition of the 
germ will soon be published, showing the presence of remarkably large 
amounts of cane sugar, together with another sugar not yet identified, 
and proving not to be raffinose ; and of allantoin, a nitrogenous sub- 
stance hitherto found only once as a plant constituent and whose pres- 
ence is of great importance from a botanico-physiological point of view. 

MISCELLANEOUS ANALYSES OF CEREALS. 

In the routine work of the division many miscellaneous samples of 
cereals have been from time to time examined. The results are here 
collected. The sources from which they have been derived are as fol- 
lows: 

Sources of specimens. 



2763. From New Zealand. Selected sample. Crop of 1884. 

2764. From Mr. McLaughlin, New Jerusalem, Ventura County, California. Crop 
of 1884. 

2765. From Charles Woodhull, Wahpeton, Dak. Crop of 1884. 

CORN. 

1978. Bessarabian. From S. M. Clark, Washington, IX C. Crop of 1884. 

2438. From T. J. Higgins, Morris County, Kansas. A tine large-eared Yellow Deut. 

2428. From S. M. Clark, Washington, D. C. Crop raised from seed 2438. This 
sample the less perfect and most shriveled kernels of one cob. Crop of 1884. 

2429. From S. M. Clark, Washington, D. C. The perfect and plump kernels of the 
above-mentioned cob. 

2430. From Lake County, Tennessee. 1883. White Dent. 

2431. From Giles County, Tennessee. 1883. White Dent. 

2432. From Bradley County, Tennessee. 1883. White Dent. 

2433. From Clay County, Kentucky. 1883. White Dent. 

2434. From Brown County, Minnesota. 1883. White Dent. 

2435. From Herkimer County, New York. 1883. Yellow Flint. 

2436. From Jackson County, Minnesota. 1883. Red Dent. 

2437. From Watonwan County, Minnesota. 1883. Yellow Dent. 
2440. From , Florida. 1884. Yellow Dent. 



1973-5. From the collection of the Atchison, Topeka and Santa Fe' Railroad . Grown 
in Kansas. 

1976. From J. P. Hooke, Marysville, Tenu. Winter variety. 

1977. From R. B. Potter, M. D., Dade County, Florida. 
2766. Distributed by the Department. 1885. Welcome Oats. 
2766. Distributed by the Department. 1835. Clydedale Oats. 
3000. From New Zealand. 40 pounds per bushel. Crop of 1884. 



81 



I'.iTl-J. From the collection of the Atchison, Topeka and Santa FfiRailroad. Grown 

in Kansas. 

i:ai:i,ev. 

L978. Distributed by the Department. 1884. Imperial. 
The analyses are as follows : 

Mineellaneous anah/ses, 1884-'85. 



Cereals. 


















- 




to 


Wheat 


2703 
2764 






2765 


Corn (maize) kernel .. 


1978 




2428 




3429 




2438 




2430 




2431 




2 (32 




24:::; 




2434 




2435 




2438 




2437 




2440 | 


Oats 


1973 




11174 




1975 




1976 




1977 




2766 




2767 




3000 




3000 


Rye 


1071 




1972 


Barley 


1984 



Locality 






New Zealand .... 5. 036 

California 

Dakota 

Diet. ofColumbia 

Itist. of Columbia 

I list, of Columbia 

Kansas 

Tennessee 

Tennessee 

Tennessee . .. 

Kentucky 

Minnesota 

New York . . 
Minnesota .. . 
Minnesota . 

Florida 

Kansas 

Kansas 

Kansas 

Tennessee 

Florida 

Imported 

Imported ... . 
New Zealand 
New Zealand . . 

Kans:. s 

Kansas 



9.40 
7.00 
8. 55' 

8, 70 
10. 75 
10. 12 
10.00 
11.15 

9.65 
10.45 
10.55 

9. till 
8 50, 
9. SO 

10.50 
8.471 

8. 76 
8.87 
8.37] 
9.0.1 
9.07 

9. 60 



1.25 
2.45 
1.85 
1.75 
1.45 
1.35 
1.50 
2.05 
2.05 
1.65 
1.70 
1.75 
1.45 

1. Oil 
1.65 
1.37 
2.55 

2. 60 
2. 75 
2.09 
2.45 
2.40 



10. 18 
7. 60 

11. 60 
11.20 

8.46 



»2. 32 

t5.50 
1.60 
1.80 
2.45 



1.76 
4. 95 
3.01 
4.44 
3.48 
4.32 
4.37 
4.34 
4.95 
4.57 
4. 17 
4.53 
4.51 
4 01 
4.05 
4.82 
7.15 
5.7!) 
8.14 
9. 12 
9.43 
8.63 
9. 02 
*8. 91 
t. 80 
2.22 
1.8>, 
2.71 



71.49 
71.32 

71. 511 

72 07 
75.52 
7:.. 51 
71.38 

72. 18 
71.32 
71.73 
7::. in 
72.55 

71. 62 
71.76 
71.40 

72. 99 
65. ! 
68.1 
64. 
03. 
65. 
64. 



'65. 34 
63.44 
70. 49 
71.32 
73. 01 





.2, 


J 


S £ 


■■a 










■° 2 


3 




o 


•A 


1.75 


14.35 


2.90 


11.38 


1.95 


13. 13 


1.24 


11.20 


1.80 


7.00 


1.70 


7.00 


1.90 


10.85 


1.70 


s. 58 


2.40 


9. 63| 


2.15 


9.45 


1.90 


8.58 


2.12 


9.45 


2.02 


11.90 


2.10 


111. 33 


2.07 


111.33 


2. 02 


10.33 


96 


15.58 


39 


14. 35 


11 


16.631 


71 


15. 75 


22 


13. 83| 


82 


14. 35 


*1.70 


11.55 


t20. 56 


2.10 


1.49 


12.60 


1.40 


12.40 


1.82 


11.55 



2.30 
1.82 
2. 10 
1.79 
1.12 
1.12 
1.74 
1.37 
1.54 
1.51 
1.37 
1.51 
1.90 
1.65 

1. 65 
1.65 
2.49 
2.32 
2.66 

2. 52 
2.21 
2.30 



•1.85 
t. 34 
2.02 
1.99 
1.85 



Kernel 70.6 per cent. 



Hulls 29.45 per cent. 



It is unnecessary to call particular attention to tbese analyses. Tlie 
New Zealand wheat was a selected exhibition sample, very large and 
heavy, and of rather a soft character. It is rather poor in ash and oil, 
and quite rich in albuminoids. 

The specimens from California and Dakota sustain the usual reputa- 
tion of the grain from those States. 

The samples of corn vary very little in composition for the different 
localities. The only exception which it is of interest to observe is in 
the case of the plump and shriveled grains grown in the District of 
Columbia from seed produced in Kansas. While not varying at all 
among themselves in composition, the plump and shriveled grains have 
departed quite remarkably from the composition of the parent seed from 
Kansas. Among the remaining specimens the usual narrow limits of 
variation in this cereal are seen. Even Minnesota, which produces a 
wheat rich in nitrogen, does not excel in its corn in this respect. 

The analyses of oats show no peculiarities; the sample from New 

13734— No. 9- 6 



82 



Zealand alone is rather low in albuminoids and not corresponding to 
the wheat with wbich it was associated. The kernels were analyzed 
free from hulls. 

ANALYSIS OF WHEATS OF THE CEOP OF 1885. 

Eecently several Minnesota wheats, harvested during the season of 
1885, have been examined. They sustain the averages of previous years, 
or are slightly richer in albuminoids. The results follows together with 
those of seed wheats distributed by the Department in the autumn of 
1885, the products of which it is hoped may be compared another year. 

Analysis of wheats from Minnesota, 1885. 



Variety. 


6 
3 

02 


'3 

is 


S 

cc, 

is 

,Per c. 
9.40 
9.13 
9.18 
9.38 
8.93 


-a) I O 

Per c.Perc. 
2.08 | 2.79 
2. 03 | 2. 94 
2.43 | 2.65 
1. 70 ! 2. 98 
2.03 | 2.89 


CD 

I 

o 


u 

CO 

S 
o 


71 

'3 
.2 

Per c. 
13.48 
14.00 
13.48 
15.05 
15.40 




CO 

'o 




6000 
0001 
6002 
6003 
6004 


Grains. 
4.114 
3.096 
2.649 
2.190 
2.565 


Per c. 
70.33 
69.48 
70.47 
69. 06 
68.75 


Per c. 
1.92 
2. 42 
L79 
1.83 
2.00 


Per c. 

%ie 

2.14 
2.16 
2.41 
2.46 


Per c. 

29. 37 


Blue Stem 

Scotch Fife 

Scutch Fife 


29.41 
32. 31 
32.67 
38.45 







Analysis of winter wheats distributed by the Department, November, 1SS5. 



Variety. 



Four- Rowed Sheriff j 
lied Mediterranean . J 
Diehl-Mediterranean \ 

Indian Winter > 

White Crimean 

McGtan.ee While 

Extra Early Oakley.. 

Genoese | 

Egyptian j 





is 




Grains, j 


6005 


3.734 ! 


6000 


4. 635 j 


6007 


4. 222 l 


6008 


3. 126 j 


6009 


0.086 


6010 


2. 990 


6011 


3. 045 


6012 


.4. 113 


6013 


5.306 


6040 


' (!) 



Lbs. 
65.8 I 
67.2 
65.8 j 
05.5 
66. 5 I 
66.4 i 
66.3 
68.7 
68.6 
(?) 



Per c. Per c. 



10. 28 

11.05 

10.45 

10.20 

10.73 

10.48 

11.45 

9.68 

9.83 

9.88 



1.95 
1.63 
1 65 
2.23 
2.00 
1.88 
1.20 
1.73 
1.78 
1.90 





£0 


























CE 




£= 


CO 










-O 
















o 

Per c. 


o 


D 


Per c. 


Per c. 


2.29 


73.52 


1.81 


2 22 


71.25 


1.60 


2.25 


72. 97 


2.00 


2.06 


72. 24 


1.72 ! 


2,55 


70.63 


1.66 ; 


2.22 


71. 34 


1.83 


2.29 


69. 79 


1.79 


2.04 


74.68 


1.89 


2.04 


74. 52 


1.50 


2.40 


72.11 


1.46 



CO 












o 




a 


a 








fee 


















O 


"A 


Per c. j 


Per c- 


10. 15 


1.62 


12. 25 : 


1.96 


10.68 


1.72 


11.55 


1.85 


12.43 


1.99 


12.25 


1.96 


13.48 i 


2.16 


9. 98 


1. 60 


10.33 


1.65 


12.25 


1.96 



Per c. 
26.54 

31. 66 

32. 22 
19.' Tfi 
00. 00 
33.61 
32. 05 
22.61 
29.43 
32. 04 



CONCLUSION. 

The results which have been collected and discussed in this and pre 
vious reports have shown the wide extent of the variations which occur 
in the physical and chemical properties of our cereal grains. They have 
extended over but a few years, and with conditions which have not been 
sufficiently varied or sufficiently under control. They have served to 
show, however, how many of the modifying causes are in the hands of 
the farmer or of the experimental stations, and, to a certain extent, the 
directions in which advance should be made. The co-operation of prac- 
tical field-work is now necessary, with laboratory examinations of the 
results. Until this can be accomplished systematically further progress 
will be slow and uncertain. 



E \ P '07 



